Stewed fruit and lemon tartlets

By admin
03 April 2012

Use Madeira or sponge cake instead of puff pastry if you wish.

Serves 4-6

Preparation time: 15-20 min

Cooking time: about 20 min


120 g butter

juice and rind of 4 lemons

4 extra-large egg yolks

250 ml (1 c) sugar


400 g puff pastry, thawed

500 ml (2 c) mixed dried fruit

100 ml water


chopped mint


Melt the butter over very low heat.

Add the lemon juice and rind, egg yolks and sugar, stirring continuously until the sugar has dissolved and the mixture begins to thicken.

Don’t let the mixture come to the boil until it has thickened or it will separate.

Be patient and stir it continuously until it is thick, pale yellow and cooked through.

Set aside and leave to cool.


Preheat the oven to 200 °C.

Grease a baking sheet with nonstick spray.

Gently roll out the puff pastry on a floured surface.

Using a 10 cm cookie cutter, cut out about 4-6 circles.

Bake the pastry rounds in the preheated oven for 10-12 minutes or until puffy and golden brown.

Remove from the oven and leave to cool.

Meanwhile cook the dried fruit in the water until soft.

Put a pastry round on each plate and spoon a generous dollop of lemon curd on each.

Spoon a little of the stewed fruit and yoghurt on top and garnish with mint.

TIP: Replace the stewed fruit with canned fruit for an even quicker version.

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