Pear and apple tart with stilton crumble topping
This recipe encompasses a tart, a crumble and a cheese dish. I was undecided between a tart and a crumble for the rest of the bramleys from my garden and decided why not do both. The stilton just adds that little bit extra to the recipe.
200g plain white flour
115g butter
1 medium egg yolk
30ml iced water
pinch salt
Beaten egg yolk to glaze the pastry
Rub the butter and flour together until it resembles breadcrumbs
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply pulse the flour and butter mix until it resembles bread crumbs, then add the water and egg yolk until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out into a 2mm thick round
Place over a 20cm flan tin and ensure the pastry is pressed well into the corners
Place back in the fridge for a further 20 minutes
Crumble topping
100g plain flour
100g stilton roughly chopped
50g brown sugar
55g unsalted butter cubed
Crumble topping
100g plain flour
100g stilton roughly chopped
50g brown sugar
55g unsalted butter cubed
To make by hand
Rub the flours and butter together with your fingertips until the mixture resembles bread crumbs, add the sugar and cheese and stir through
To make by machine
Place all the ingredients together in a food processor and pulse until resembling breadcrumbs
Filling
4 bramley apples peeled, cored and sliced
4 pears peeled, cored and sliced
20g brown sugar
4 bramley apples peeled, cored and sliced
4 pears peeled, cored and sliced
20g brown sugar
To assemble the tart and cook
Preheat the oven to 190c (fan), 200c (normal)
Those of you cooking on your barbecues, set up for indirect cooking at 200c with a pizza stone in (this helps the base crisp up nicely)
Remove the pastry base from the fridge
Start to layer the apple and pear in alternate layers
Pour over the crumble mix and press down lightly ensuring you have an even covering all over
Place in the oven/barbecue for 45 minutes
To decorate
19 raw walnuts - place these on the tart 15 minutes before the end of cooking. Any longer they will burn
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