Monthly melt in the mouth recipe for you to try …

Pear and Colston Bassett Dairy Stilton Tarte Tatin

Pear and Colston Bassett Dairy Stilton

Tarte Tatin

This dish together sweet pears, buttery pastry and the rich, creamy character of our Stilton. The balance of sweet and savoury makes it perfect for sharing, whether served as a light lunch or a centrepiece for a relaxed dinner table.

Ingredients

Juice of 1 lemon

4–5 pears, peeled, cored and quartered

Plain flour, for dusting

300g all-butter puff or shortcrust pastry

60g unsalted butter

400g leeks, finely sliced (white parts only)

2 thyme sprigs, plus extra leaves to garnish

1 bay leaf

2 tbsp cider vinegar or white wine vinegar

1 tbsp soft brown sugar

70g Colston Bassett Dairy Stilton, crumbled

30g toasted hazelnuts, roughly chopped

Method

1. Add the lemon juice to a bowl of water and place the prepared pears inside to prevent discolouring.

2. Roll the pastry into a 30cm circle on floured baking paper, prick all over with a fork and chill.

3. Melt half the butter in an ovenproof frying pan and gently cook the leeks with thyme, bay leaf and seasoning for about 15 minutes until soft. Remove the herbs and set the leeks aside.

4. Heat the oven to 190°C/170°C fan/gas 5. In the same pan, melt the remaining butter with vinegar and sugar until slightly syrupy. Add the pears, turning to coat, then arrange tightly in the pan. Cover and bake for 15 minutes.

5. Remove the cover, spread the leeks over the pears, then place the pastry on top, tucking in the edges and cutting small vents in the pastry.

6. Bake for 30–35 minutes until golden. Leave to rest briefly, then carefully invert onto a serving plate.

7. Finish with crumbled Colston Bassett Dairy Stilton, toasted hazelnuts and fresh thyme before serving.

Recipe from Delicious.