Pear Tartelettes with Blue Cheese and Rosemary

The short pastry for the pear tartelettes sift the flour,on a clean work surface or in a large bowl. On top of the flour, spread the pieces of butter. Knead the flour and the butter as quickly as possible. Make a well in the center to add the beaten egg and a pinch of salt. Then knead the mixture with your hands into a smooth dough and form it into a ball. Wrap the dough ball in plastic wrap and refrigerate for about an hour until ready to use.

For the pear tartelettes, beat the egg whites until foamy. Lightly mash the cheese you put in a bowl with a fork. Then fold in the beaten egg whites and crème fraîche. Season the mixture with salt and pepper and let it cool well. Roll out the short pastry about half a centimeter thin. Then, using a smooth or serrated pastry wheel, cut out four round plates, each 15 centimeters in diameter.

Place these plates in small greased molds. Place plates also up on the edge and prick several times with a fork so that the tartelettes do not rise too much during baking. Spread the cheese mixture on the bottom of the tartlettes. Sprinkle the tartelettes with chopped rosemary and then place them in the refrigerator.

Melt the tea butter in a pan, add sugar and a little water, let it boil down a bit, add the pear wedges and simmer for about 3-4 minutes and a

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