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Lemon tartlets with blueberry compote

Lemon Tartlets with Blueberry Compote

  • Yield: 8 1x



For the pastry

  • 2 cups plain flour, plus extra for dusting
  • 2 tablespoons icing sugar
  • 125g unsalted butter, chilled and chopped into small cubes
  • 1 large egg yolk
  • 12 tablespoons iced water
  • Pinch of fine sea salt 

For the filling

  • 5 large free-range eggs, plus 1 extra yolk, beaten
  • 1 tablespoon finely grated lemon zest
  • 175ml (3/4 cup) lemon juice
  • 300ml (11/3 cups) heavy cream
  • 220g (1 cup) golden caster sugar 

For the compote

  • 1 vanilla pod
  • 110g (1/2 cup) golden caster sugar
  • 125g (5oz.) blueberries
  • Whipped cream to serve
  • Organic edible flowers to decorate


  1. Make the pastry:
    Sift the flour and icing sugar together into a food processor with a pinch of salt, then pulse to combine. Add the butter and whiz until the mixture resembles fine breadcrumbs. Add the egg yolk and gradually add the iced water, whizzing until the mixture comes together in a smooth ball. Flatten the dough into a disc, wrap in cling film and chill for half an hour.
  2. Reduce the oven temperature to 250 F. Put all the filling ingredients into a medium pan over a low heat. Cook, stirring, until the sugar has dissolved, then strain the mixture through a sieve into a large measuring cup. Put the tart case/mini tartlets on the baking sheet and onto the oven rack, as far forward as you can. Then pour in the filling slowly and carefully into the tart case/or tartlets. Bake for 35-40 minutes or until the filling is just set but still wobbles like a jelly. Remove and allow the tart to cool completely.
  3. Make the compote:
    Use a sharp knife to split the vanilla pod lengthways and scrape out the seeds. Put the seeds and pod in a heavy-based pan with the 110g (1/2 cup) golden caster sugar and 80 ml water. Stir over a low heat to dissolve the sugar, then increase the heat to medium and simmer for 3-4 minutes until the mixture turns syrupy. Add the blueberries and cook for another minute until they start to soften and release their juices. Remove the pan from the heat and leave to cool completely, then lift out the vanilla pod.
  4. Preheat the oven to 350 F. Roll out the pastry on a lightly floured surfaced until it’s 5mm thick (less than 1/5 of an inch) or to a roughly 12 inches in diameter circle. Loosely warp the dough around the rolling pin and transfer it to the prepared tart pan. Unravel the dough into the pan. Gently coax the dough neatly into the curves and angles of the pan, press lightly into the sides and cut off any excess. Cover the tart case with plastic wrap and chill for further 15 minutes.
  5. Line the tart case with baking paper, then fill with baking beans/rice and blind-bake for 20 minutes. Carefully remove the beans and discard the paper, then return the pastry to the oven for further 10-15 minute until pale golden, dry and sandy to the touch. Remove from the oven and leave to cool slightly on a wire rack.
  6. Serve the tart topped with a dollop of whipped cream and a drizzle of blueberry compote, scattered with edible flowers and dusted with icing sugar. Serve at room temperature. kitchen tip: Lemon tart can be refrigerated up to 3 days, covered with the plastic wrap. Bring the tart and compote to room temperature and assemble right before ready to serve.