Comté pear tartlet with Vin de Paille sorbet

Ingredients (serves 4)


Ingredients (serves 4)

  • (Tartlet)
  • 200g of short pastry
  • 2 Conference pears
  • 200g of Comté
  • 2 sprigs of lemon flavoured thyme
  • 50g of walnuts
  • Caster sugar
  • (Sorbet)
  • 375ml of Vin de Paille (or a white desert wine)
  • 250ml of water
  • 100g sugar
  • 1 lemon
  • 1 egg white

Tartlet preparation

    1. Divide the pastry into 4 and stretch it out to make the base of the tart
    2. Cut the pears and Comté into fine slices
    3. Arrange the slices, alternating Comté and pear slices on the pastry
    4. Sprinkle the walnuts and sprigs of thyme over the Comté and pear slices
    5. Sprinkle caster sugar over the top of the tartlet
    6. Cook for 20-25 minutes at 200° on a baking tray

Sorbet preparation

    1. Heat the Vin de Paille, sugar and lemon juice and leave to stew
    2. Pour the mix into an ice-cream maker adding the stiffly beaten egg white until the mix is smooth


Serve the tartlet hot with the sorbet


If you don’t have an ice-cream maker, brighten up your tartlet with a pear sorbet.

Newsletter background image