- 400g/14¼oz puff pastry
- 2 cooking apples
- 2 pears
- 2 limes, juice only
- 225g/8oz goats' 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
- green salad
- Preheat the oven to 180C/360F/Gas 4.
- Roll out the puff pastry to a rectangle slightly larger than a sheet of A4 paper.
- Place the pastry on a greased baking sheet, cover and refrigerate for 30 minutes.
- Peel, core and finely slice the apples and pears and toss with half the lime juice.
- Using a hot, wet, sharp knife, cut the chèvre in half lengthways.
- Finely slice the chèvre into thin, half-moon shapes.
- Beat together the egg white and the milk.
- Take the puff pastry rectangle and brush the egg white mixture around its edges.
- Place alternate slices of apple and pear in neat lines across the rectangle, leaving a 2cm (¾in) gap of pastry around the edge.
- Place the chèvre slices so that they overlap with the fruit slices.
- Bake the fruit tart for 15-20 minutes until the pastry is crisp, the fruit is golden and the goats' cheese has browned.
- Meanwhile, using a mortar and pestle, grind together the chilli and sugar to form a paste.
- Mix in the remaining lime juice, olive oil, salt and freshly ground pepper and mix together well.
- Once the tart is cooked, remove from the oven and allow to rest for five minutes.
- Drizzle over the chilli lime dressing and serve with a green salad.