Stilton, pear and walnut tart recipe
 This blue cheese, pear and walnut tart makes a great light lunch or a filling starter for special occasions. It's served with sticky figs for extra indulgence! To make this recipe you will need a 20cm/8in loose-bottomed tart tin. Choose one that is nice and deep if you can. 300g/10½oz plain flour, plus extra for rolling175g/6oz butter, preferably unsalted1 free-range egg, beaten 300g/10½oz plain flour, plus extra for rolling 175g/6oz butter, preferably unsalted 1 free-range egg, beaten knob of butter1 tsp olive oil3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways3 free-range eggs, beaten300ml/½ pint crème fraîche3 fresh sage leaves, finely shredded150g/5½oz Stilton, rind removed, broken into small pieces40g/1½oz walnuts, broken into small pieces knob of butter 1 tsp olive oil 3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways 3 free-range eggs, beaten 300ml/½ pint crème fraîche 3 fresh sage leaves, finely shredded 150g/5½oz Stilton, rind removed, broken into small pieces 40g/1½oz walnuts, broken into small pieces 6 figs, ends trimmed and cross cut on top2 tbsp honey 6 figs, ends trimmed and cross cut on top 2 tbsp honey Method For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling.Reduce the oven temperature to 170C/150C Fan/Gas 3.Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle.Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin.Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Serve the tart in slices with a roasted fig and a drizzle of honey. For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). For the pastry, blend the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and pulse until the mixture just comes together (take care not to over-process the dough or your pastry will be tough). Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Tip out onto a lightly floured work surface and shape into a rough ball using your hands. Flatten the pastry ball slightly and roll out to a 3mm/½in thickness. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Gently lift the pastry into the tin and press into the base. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling. Line the tart tin with baking paper and fill with baking beans (or uncooked rice). Bake for 20 minutes. Remove the paper and baking beans and return to the oven for a further 10 minutes, or until the pastry is pale golden-brown. Set aside while you make the filling. Reduce the oven temperature to 170C/150C Fan/Gas 3. Reduce the oven temperature to 170C/150C Fan/Gas 3. Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Melt the butter and oil in a large non-stick frying pan. Fry the pear slices for 1–2 minutes on each side, or until lightly browned on both sides. Remove from the pan and set aside to drain on kitchen paper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Beat the eggs in a bowl until smooth, then stir in the crème fraîche and sage. Season with a good pinch of salt and lots of freshly ground black pepper. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle. Break the Stilton into chunks and add to the tart tin. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture, topping up the tart when the liquid has had a chance to settle. Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin. Bake for 25–30 minutes or until the filling is just set. Set aside for 15 minutes before carefully removing the tin. Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Meanwhile, place the figs on a baking tray and place in the oven to roast and caramelise. Serve the tart in slices with a roasted fig and a drizzle of honey. Serve the tart in slices with a roasted fig and a drizzle of honey. Recipe tips You can also make 8 smaller tarts if you wish. You will need 8 loose-bottomed individual tart tins. At step 2, divide the pastry into 8 portions and shape into balls. Flatten each pastry ball slightly and roll out on a lightly floured surface to a 3mm/½in thickness. Use the pastry discs to line the individual tart tins. Trim any excess pastry and prick the base with a fork. Chill in the fridge for 30 minutes. Then continue the recipe as written.