Tartlets with caramelised apples and pears and Gruyère AOP d’alpage
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Cook/bake time50 min.
100 g Gruyère d’alpage AOP
250 g short pastry (fresh or ready to cook)
2 yellow apples (e.g. Golden Delicious)
1 Williams pear
1 tbsp honey
Juice of 1 lemon
1 sprig lemon thyme
2 tbsp brown sugar
Preheat oven to 180 °C. Grease tartlet moulds (8-10 cm in diameter) and dust with flour. Place rolled-out pastry in the bottom of the moulds and pierce with a fork. Blink-bake for around 10 minutes and let cool.
Dice pear and place in bowl together with honey and lemon juice.
Slice apples into slivers and finely dice Gruyère d’alpage AOP.
Place half of cheese cubes at the bottom of the tartlet moulds and top with the marinated diced pears and a couple of lemon thyme leaves.
Arrange apples slivers in a fan shape on top and sprinkle with brown sugar. Brown in oven for 10 minutes.
Serve tartlets with the remaining Gruyère cubes and fresh lemon thyme.