Tartlet preparation
- Divide the pastry into 4 and stretch it out to make the base of the tart
- Cut the pears and Comté into fine slices
- Arrange the slices, alternating Comté and pear slices on the pastry
- Sprinkle the walnuts and sprigs of thyme over the Comté and pear slices
- Sprinkle caster sugar over the top of the tartlet
- Cook for 20-25 minutes at 200° on a baking tray
Sorbet preparation
- Heat the Vin de Paille, sugar and lemon juice and leave to stew
- Pour the mix into an ice-cream maker adding the stiffly beaten egg white until the mix is smooth
Serving
Serve the tartlet hot with the sorbet
Tip!
If you don’t have an ice-cream maker, brighten up your tartlet with a pear sorbet.