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.