Read the article here http://stiritupmagazine.co.uk/pageturners/stir-it-up/oct-2015/#/26/ and don’t forget to try this sublime combination of stilton and pears which are in season now.
Stilton and Pear Tart
You will need:
200g Rich shortcrust pastry
3 large egg yolks (freeze the whites for making meringues another time)
300ml crème fraiche
2 ripe pears – peeled, finely sliced and brushed with lemon juice
1 bunch of spring onions or chives – washed and finely chopped
110g grated Stilton
8 “/24cm round tart tin or we used a rectangular tin with a loose base
Roll out the pastry and use to line an 24cm round or rectangular greased flan/tart tin.
Allow to rest in the fridge.
If cooking your tart in a conventional oven bake the pastry case blind by lining with baking parchment and fill with baking beans. Pre heat the oven to 200 C or Gas Mark 7.
Cook for approximately 15-20 minutes. Remove from the oven, discard baking beans and parchment. Brush the base of the pastry case with a little beaten egg and continue cooking for another five minutes until the pastry is crisp and golden. Reduce the oven temperature to 180 C or Gas Mark 6.
Meanwhile beat the egg yolks and crème fraiche together with the cheese and season with black pepper.
Allow the pastry case to cool and then fill with the finely sliced spring onions, pear and egg mixture. Cook for another 25-30 minutes until golden brown and set.
Alternatively if you are baking your tart in an AGA, line the tart tin with pastry then freeze this. If the tin has a loose bottom, place a baking sheet on the floor of your roasting oven to preheat.
Prepare the filling and remove the lined tin from the freezer. Fill the pastry case as normal then cook the tart on the preheated baking tray on the floor of the AGA for approximately 30 minutes. There is no need to bake the pastry case blind.
Serve warm or at room temperature with a winter salad dressed with walnut oil.