Pear & Raspberry tartlets with Sorbet Crémant Rosé Brut

Prepare the pie dough. In a large bowl, combine the flour, salt, and sugar. Add the cold, diced butter and use your fingers to mix until the mixture resembles sand. Gradually add water, one tablespoon at a time, and mix until a dough ball forms. Wrap the dough in cling film and refrigerate for 1 hour.

Preheat the oven to 180°C.

Divide the chilled dough into 4 equal pieces. Work each ball briefly by hand and roll it out between two sheets of baking paper.

Place the rolled-out dough in buttered tartlet pans, trim the edges, and prick the bottom with a fork.

Prepare the raspberry mixture. Using a spatula, cream together the softened butter and egg until well combined. Stir in the almond flour, sugar, and frozen raspberries until the mixture turns bright pink.

Spoon the raspberry mixture into the center of each tartlet and spread evenly.

Cut the pears in half and remove the seeds with a spoon. Cut thin slices without slicing all the way through the top.

Arrange the pears on top of the tartlets.

Bake for 35 minutes at 180°C (fan-assisted)

Allow the tartlets to cool briefly, then unmold them. Serve the tartlets with a scoop of Crémant sorbet.