Pear tart with Stilton and pistachios recipe
 You could cook the pastry and pears well in advance and assemble these gorgeous veggie tarts in 5 minutes. 125g/4½oz puff pastry2 pears, peeled500ml/18fl oz red wine85g/3oz caster sugar2 tbsp cassis (optional)1 cinnamon stick1 clove1 dried red chilli150g/5½oz Stilton, crumbled60g/2¼oz pistachios, shelled and choppedbaby salad leavesolive oillemon juicesea salt and freshly ground black pepper 125g/4½oz puff pastry 2 pears, peeled 500ml/18fl oz red wine 85g/3oz caster sugar 2 tbsp cassis (optional) 1 cinnamon stick 1 clove 1 dried red chilli 150g/5½oz Stilton, crumbled 60g/2¼oz pistachios, shelled and chopped baby salad leaves olive oil lemon juice sea salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles.Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool.Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry.Return the cooking liquid to the pan and boil quickly until the liquid is syrupy.Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Preheat the oven to 180C/350F/Gas 4. Roll out the pastry on a lightly floured surface to a rectangle about 3mm/⅛in thick and prick all over with a fork. Place the pastry between two non-stick baking sheets, transfer to a baking tray and cook in the oven until golden-brown and crisp. Leave to cool then cut into four rectangles. Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool. Put the pears in a saucepan with the wine, sugar, liqueur, spices and chilli. Quickly bring to a boil then cover with greaseproof paper and simmer until tender, turning the pears gently during cooking. Remove the pan from the heat and let cool. Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Once cooled, drain the pears, reserving the cooking liquid. Cut the pears in half, remove the cores then cut into slices and place on the rectangles of pastry. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Return the cooking liquid to the pan and boil quickly until the liquid is syrupy. Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil. Sprinkle the Stilton and pistachios over the pears. Garnish with a few salad leaves dressed with the olive oil, lemon juice, salt and freshly ground pepper. Serve with a drizzle of the red wine syrup and a few drops of olive oil.