Pear and Stilton Tart Recipe

From Dorothy McNett's Recipe Book.

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Pear and Stilton Tart

From Dorothy McNett's recipes at

1/2 pound puff pastry
4 -5 firm pears, peeled, cored and cut into 1/4-inch slices
2 tablespoons flour
2 tablespoons sugar
pinch of ground nutmeg
4 ounces English Stilton

Place an oven rack in the lower third of the oven and preheat to 400 degrees. Butter a 9-inch tart pan with removable bottom.
On a lightly floured surface, roll the puff pastry to a 13-inch circle 1/8 inch thick. Carefully lift into the tart pan and fold over the edges. Refrigerate for 30 minutes.
Arrange the pear slices in concentric circles, slightly overlapping, on the pastry. In a small bowl, mash the flour, sugar, nutmeg and cheese together and crumble over the pears. Place on a baking sheet and bake the tart for 45 to 50 minutes, until the edges of the pastry are well browned and the cheese is bubbling. Remove from the oven and cool for 15 minutes before serving. Remove the rim of the pan and cut into wedges. Serves 6

Recipe created 2001-11-30.

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