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Pear, riopelle de l’Isle and Vanilla Tart

4 portions


  • 15 ml (1 tbsp.) butter
  • 4 Bosc pears, peeled and sliced
  • 30 ml (2 tbsp.) maple syrup
  • 1 vanilla pod or 3 ml (1/2 tsp.) vanilla
  • 1 store-bought package of puff pastry
  • 125 ml (1/2 cup) le riopelle de l'Isle, rind removed
  • 45 ml (3 tbsp.) maple sugar

Caramelised maple

  • 45 ml (3 tbsp.) sugar
  • 125 ml (1/2 cup) maple syrup
  • 125 ml (1/2 cup) 35% cream
  • 30 ml (2 tbsp.) butter


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a pan, cook the pears in butter until golden.
  • Add maple syrup and vanilla and continue cooking to form a light syrup. Let cool completely.
  • Roll out the puff pastry to approximately 1 cm (1/4 in) in thickness and about 12 cm (5 in) in diameter.
  • Spread the le riopelle de l'Isle on the pastry, leaving a 1 to 2 cm (1/2 to 3/4 in) edge.
  • Sprinkle with 30 ml (2 tbsp.) maple sugar.
  • Place pears in a rosette on the pastry. Place in the refrigerator for about 30 minutes.
  • Preheat oven to 400°F (200°C).
  • Sprinkle the rest of the maple sugar over the pears and bake for 10 to 15 minutes.
  • Serve warm with caramelized maple. Top with whipped cream, if desired.

Caramelised maple

  • In a saucepan, heat sugar and maple syrup without stirring until caramelized.
  • Add cream and continue cooking 1 to 2 minutes until mixture is consistent.
  • Remove from heat and incorporate butter. Caramel thickens as it cools.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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