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Goat's Cheese, Pear and Apple Tart with Chilli Sugar


  • 400g/14¼oz puff pastry

  • 2 cooking apples

  • 2 pears

  • 2 limes, juice only

  • 225g/8oz goat's cheese (log-shaped chèvre)

  • 1 egg white

  • 1 tsp milk

  • 1 fresh red chilli

  • 1 tbsp sugar

  • 1 tbsp olive oil

  • salt and freshly ground pepper

  • to serve

  • green salad


  • 1.

    Preheat the oven to 180C/360F/Gas 4.

  • 2.

    Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.

  • 3.

    Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.

  • 4.

    Peel, core and finely slice the apples and pears and toss with half the lime juice.

  • 5.

    Using a hot, wet, sharp knife, cut the chèvre in half lengthways.

  • 6.

    Finely slice the chèvre into thin, half-moon shapes.

  • 7.

    Beat together the egg white and the milk.

  • 8.

    Take the puff pastry rectangle and brush the egg white mixture around its edges.

  • 9.

    Place alternate slices of apple and pear in neat lines across the rectangle, leaving a 2cm (¾in) gap of pastry around the edge.

  • 10.

    Place the chèvre slices so that they overlap with the fruit slices.

  • 11.

    Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the goats' cheese has browned.

  • 12.

    Meanwhile, using a mortar and pestle, grind together the chilli and sugar to form a paste.

  • 13.

    Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix together well.

  • 14.

    Once the tart is cooked, remove from the oven and allow to rest for five minutes.

  • 15.

    Drizzle over the chilli lime dressing and serve with a green salad.

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