Master the art of flamiche tarts featuring rich Comté cheese and tender pears glazed in maple syrup
Ingredients for 4 servings (makes 8 small tarts):
For the dough:
15 g flour, 10 g Comté cheese, 10 g butter, 5 g sour cream, pinch of salt
Combine ingredients into a smooth dough and refrigerate overnight for best texture.
For the custard filling:
3 whole eggs, ⅓ liter heavy cream, salt and pepper to taste
Whisk until smooth and well incorporated.
For the topping:
1 Doyenne du Comice pear, 30 g maple syrup
Preparation:
- Roll out the dough and line 8 small tartlet molds. Place a sheet of parchment paper inside each, fill with dried beans for blind baking.
- Bake at 200°C for 5 minutes to set the crust.
- Remove beans and parchment, then trim excess dough from the tartlets.
- Scatter pieces of Comté cheese on each tart shell and pour over the custard filling.
- Return to the oven at 250°C for 5 minutes until beautifully golden.
- In a saucepan, heat the maple syrup and gently poach the peeled pear, cut into 8 wedges, for 5-6 minutes until candied and tender.
- Unmold the flamiches, arrange on plates, and garnish each with a maple-candied pear wedge.
