|
|
|
 |
|
|
|
| Recipe Archive > Desserts > |
Caramelised Pear & Stilton Tart
(Makes one large tart, or six small tartlets)
Cut each pear vertically from the stem to the base into two pieces if preparing them for the tartlets.
Equipment & Ingredients
| • |
4oz / 115g butter, lightly pounded until softened |
|
| • |
1 tbsp Whitworths caster sugar |
|
| • |
Maldon sea salt and freshly ground black pepper |
|
Method
Sift the flour onto a board or marble slab and make a large well in the centre. Place the butter, egg yolks and salt inside with the water and work together with your fingertips in a pecking motion until the ingredients are partly mixed. Gradually work the flour into the mixture, still using your fingertips to pull the mixture into large crumbs. Press the crumbs lightly together to form a soft pliable dough that is not too sticky. Lightly work the dough onto a floured work surface with the heel of your hand and separate into two equal portions. Wrap in plastic and chill for at least 30 minutes before using.
Heat the oven to 190°C / 375°F / Gas mark 5, and lightly grease a 23cm / 9inch diameter loose bottomed tart tin, or six 9cm / 3½ inch diameter loose bottomed tartlet tins.
Roll out the pastry, line the tin or tartlet tins and chill in the fridge for 30 minutes.
Peel and core the pears and cut each one into six slices, or two halves if making the tartlets. Melt the butter, sugar and water together in a frying pan and slowly sauté the pears in the light buttery syrup. Cook for 6 - 8 minutes until the pears are lightly glazed and golden in parts. Leave to cool.
Crumble the Stilton into a mixing bowl and lightly mash it together with the creme fraiche and beaten egg. Spoon the cheese mixture into the pastry case and level it off with the back of a spoon. Lightly press the pear slices into the cheese mixture and bake the tart on a preheated baking sheet for 25 - 30 minutes. The tartlets take less time about 15 - 20 minutes.
Tip
If you roll the pastry very thinly it will make enough to fill two tart tins, leaving you one to freeze for a future tart and the cooked pastry shell will have a more delicate crisp texture.
> back to top
|
|
 |
|
|
 |
