The richness of Stilton complimented by the sharpness of the fruit creates an elegant dessert,
a classic combination of cheese and apple.
Serving Size: 4
For the pastry cases
• 250grams/8oz plain flour
• 125 grams butter or margarine, cut into small cubes
• 1 tablespoon plus 50 grams/2 oz caster sugar
• 50 grams/2 oz pecan nuts, toasted and finely chopped
• 1 egg
• 2-3 tablespoons cold water
• As an alternative, try ready made dessert shortcrust pastry
For the filling
• 500 grams/16 oz cooking apples
• 125 grams/4 oz white Stilton cheese finely chopped
• 150 milliliters/1/4 pint double cream
• 3 eating apples cored and quartered, but not peeled
• 2 tablespoons lemon juice
• 3 tablespoons apricot jam
Method
1. Preheat the oven to 190 degrees C/375 degrees F/Gas mark 6. Place the flour in a bowl
and add the butter, nuts and one tablespoon of caster sugar. Using fingertips, rub the
mixture together until it forms an even crumbly texture.
2. Add the egg yolk and 2-3 tablespoons
cold water and then fold the mixture to make a firm dough.
3. Divide the dough into four equal pieces and roll out each one until large enough to line a 10 cm fluted flan tin.
4. Place pastry in flan tins and chill for 30 minutes before cooking for 15-20 minutes, until golden brown.
5. Peel, core and slice the cooking apples and place in a pan. Add the remaining sugar and
one tablespoon water and simmer gently until puree-like in consistency. Stir in the white
Stilton and leave to cool slightly.
6. Share the apple and Stilton puree between the four pastry cases and level out. Thinly slice the eating apples and toss in lemon juice. Arrange in a neat, overlapping pattern on top of the Stilton and apple puree.
7. Gently heat the apricot jam in a pan with 1 tablespoon of water until melted, then spoon over the fruit.
8. Put the tarts under a hot grill for 3-4 minutes, until lightly browned.
