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Pear and Crèmoulin tart with walnut (V)


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.

Inspiration for food comes from all over the place and in this case, I have to credit another Berlin supperclub with the idea for this recipe. We ate dinner at Fisk & Gröönsaken recently and were completely blown away by their dessert, an incredibly tasty tart of pears with a melted Vacherin Mont D'Or and crumbled walnuts. I'm not sure exactly how they made their's, but this is my version, shamelessly pinched from them.


Serves 4


150g puff pastry

2 pears


a little splash of white wine

100g soft cheese with rind, such as Crèmoulin or Vacherin. A camembert would probably work as well

a handful of walnuts

1 egg, beaten


Preheat the oven to 200°C.


Peel and core the pears and slice them. Melt a little butter in a small pan and fry the pear slices lightly until golden and softened. Add a splash of white wine and let it bubble away almost completely.


Roll out the pastry and cut into 4 rough squares. Place them onto a baking sheet, score a line about 1-2cm from the edge. Place the pear slices over the centre of the pastry squares, coming just up to the score line and brush the rim of the tarts with a little beaten egg. Bake for about fifteen minutes until the pastry is well risen and golden.


Remove from the oven and divide the cheese in dollops between the tarts. Crumble the walnuts in your hands and scatter over. Return to the oven and bake for another few minutes until the cheese is molten and spread over the pears. Serve immediately.