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Pear
& Stilton tart
Ann McLarens’
Recipe for Stilton, pear and nut tart:
350 g pack ready rolled shortcrust pastry - I used Sainsbury wholemeal.
2 conference pears.
284 ml carton single cream
2 large eggs
225g/8oz blue stilton cheese crumbled.
50g/2oz shelled nuts roughly chopped.
Preheat oven fan 170oC/conventional 190 C/gas 5.
Use pastry to line a 4 cm deep, 23cm loose bottomed tin and prick the base
all over with a fork. Line the pastry case with baking parchment and fill
with baking beans. Bake blind for 10 mins. Remove foil and beans and bake
the case for another 5-7 minutes until just crisp.
Peel, core and chop the pears. Whisk cream and eggs together in a bowl, add
the pears, half the cheese and nuts, a pinch of salt and plenty of pepper.
Pour into the pasty case and scatter the remaining cheese and nuts over the
top.
Bake for 30-40 mins. until golden brown and just set in the centre. Test by
poking the centre with a skewer - it should come out clean. Leave to cool
for about 10-15 mins before removing from the tin. Serve warm.
Note use any nuts - Cobnuts in season - Whizz up in food processor - Hazelnuts
in their skins not the blanched white ones or walnuts. I used walnuts.
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