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    Warm Blueberry Tartlets with Lemon and Maple Fromage Frais

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    Warm Blueberry Tartlets with Lemon and Maple Fromage Frais

    • Preparation time: 45 minutes
    • Cooking time: 25 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • Blueberry sauce
    • Juice of 1 orange
    • 2 tablespoons maple syrup
    • 250g fresh blueberries
    • Hazelnut pastry
    • 30g hazelnuts
    • 25g raw cane sugar
    • 45g olive oil-based spread
    • 80g wholemeal flour
    • Extra wholemeal flour for rolling
    • Lemon fromage frais
    • 2 tablespoons maple syrup
    • 150g thick, low-fat fromage frais
    • Grated zest of 1 lemon, plus extra for garnishing.


    1. Make the pastry: toast the hazelnuts under a grill until they brown. Rub off their skins, allow them to cool and chop them finely. Put the flour and sugar into a bowl. Add the olive oil-based spread and run in to create a crumbly texture. Add the hazelnuts, then mix in a little cold water to create a dough. Wrap in clingfilm and chill for 30 minutes.
    2. Preheat the oven to 180°C/gas mark 4. Line the bases of 4 fluted tartlet tins with greaseproof paper. Carefully roll the pastry out and line the tartlet tins. Line with crmpled baking paper and baking beans and bake blind for 20 minutes. Remove the greaseproof paper and baking beans and bake for a further 5 minutes.
    3. To make the blueberry sauce, put the orange juice, maple syrup and 100g of the blueberries in a pan, bring to the boil and simmer for 3-4 minutes. Liquidise the mixture, pass it through a fine sieve, then mix in the remaining blueberries. Keep the mixture warm. Mix the fromage frais with the maple syrup and zest of a lemon.

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