Pear & Cheese tart

When cooked in a dessert, pears can sometimes end up too sweet and disappointing. Combining fruit and cheese means the pears don't become too cloying and the other ingredients create a balance. Physalis is a wonderful, yet undervalued, fruit that seems to be used only as a decoration which is a shame. It's related to the tomato, so its acidity balances the pear and cheese wonderfully.

INGREDIENTS
200g(8oz)Cream cheese
2 medium eggs
1tbsp caster sugar
500g (1lb 4oz) block puff pastry
3-4 ripe William pears
100g (4oz)physalis, washed and cut in half
1tbsp clear honey
Juice and zest of 1 lime
10Og (4oz)raspberries (optional)
1 egg, beaten

METHOD

1.Roll out pastry into a rectangle measuring approximately 38 x 26cm. It should be nomore than 5mm thick. Trim off any excess and keep the trimmings.
2.Roll pastry on your rolling pin and transfer
to a baking sheet lined with baking parchment.
3.Brush the beaten egg around the edges of the rectangle, then use the pastry trimmings,re-rolling if necessary, to make long, 10mm wide strips.
4.Brush the strips lightly with beaten egg
then twist gently as if making cheese straws as you lay them onto the base to create a 10mm wide border, then refrigerate.
5.Combine the sugar, lime juice, zest and cream cheese in a mixing bowl and beat well, until the sugar and liquid have been absorbed into the cheese.
6.Whisk in the eggs, one at a time, then refrigerate the cheese mix.
7.Preheat oven to 190sC/375eF/gas mark 5.
8.Spread the cheese mix on to the pastry base inside the border.
9.Quarter the pears and remove all the seeds. Cut each quarter into two to three slices and arrange neatly on top of the cheese.
10.Scatter the physalis cut side up then brush the fruit with the honey.
11.Bake on the middle shelf of the oven for 35 minutes or until golden brown. -
12.Allow to cool for 10 minutes, then sprinkle on some of the raspberries before cutting and serving.

CHEF'S TIP
I used Quark cream cheese because it's low in calories. The fresh raspberries add colour to the dish plus a little more acidity but, if you wish, you can leave them out.