STILTON™Fruity Autumn Tart
Though it calls for the season of Autumn, this tart is a good winter warmer. The fruit and and cheese flavors marry well in the cooking and the small amount of sugar balances the sharpness of the damsons.The fruit flavors go so well with Stilton that you may decide to finish your meal with a wedge of Stilton and a glass of red wine!


3 half-ripe pears, peeled, cored and sliced
20 or so damson plums, pitted
150g Stilton, crumbled
2 tsp light brown sugar
2 tsp medium oatmeal
10 oz shortcrust pastry


1 Line a 10 inch shallow tart tin with a removable base with shortcrust pastry

2 Arrange pear slices on the pastry then scatter the damsons over

3 Add the crumbled Stilton and sprinkle with the sugar and oatmeal

4 Bake at 200 degrees C / 400 degrees F / gas mark 7 for half an hour

Time the tart to finish cooking at the beginning of the meal, so that when required it can be slipped from the tin with its pungent juices slightly set.

Serves 4

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association

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