Ingredients

• 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

Directions

• 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.