Stilton & Fresh Pear Savoury Tart
The Front Parlour Tearoom house specialty.
Ingredients for 8" pastry case:
8oz all purpose flour
1/2tsp salt
4oz margarine or purchase a ready made pastry case.
Set oven to 450f make pastry or use ready prepared.
Blind bake for 5 minutes (prick base first with fork) cool.
Lower oven temp to 350f.
To make filling:Approx 1/2lb crumbled stilton cheese
1 whole fresh pear - cored and sliced
3-4 eggs beaten add 1/2pt of 1/2&1/2 cream.
Put crumbled stilton in the cooled pastry case and make a cartwheel pattern
with the pear slices. pour on beaten eggs and cream to almost fill case and
bake in 350f oven 30-40 minutes to set.
Serve with salad and
Elizabethan Spiced Hedgerow Jelly.
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