Ingredients

• 300g/10½oz plain flour
• plus extra for rolling
• 175g/6oz butter
• 1 free-range egg
• beaten
• knob of butter
• 1 tsp olive oil
• 3 medium conference pears
• peeled
• quartered
• core removed
• 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

Directions

• 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 as a dough.
• Divide the pastry into eight portions and shape into balls. Flatten a pastry ball slightly and roll out on a lightly floured surface to a 3mm/½in thickness. Use the pastry to line a loose-bottomed individual tart tin. Trim any excess pastry and prick the base with a fork. Repeat with the remaining pastry balls and chill in the fridge for 30 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• Line each tart case with greaseproof paper and baking beans and bake in the oven for 20 minutes. Remove the paper and beans and return to the oven for a further 10 minutes
• or until the pastry is pale golden-brown.
• Remove the tart cases reduce the oven to 170C/325F/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.
• Divide the Stilton amongst the tartlet cases. Add the pear slices and scatter with the walnut pieces. Slowly pour over the egg mixture
• topping up each tart case when the liquid has had a chance to settle.
• Bake for 25-30 minutes or until the filling is just set. Remove the tarts from the oven and set for 15 minutes before carefully removing from the tart tins.