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Stilton, pear and walnut tart
Fruit and vegetables
3 medium conference
pears
, peeled, quartered, core removed and thickly sliced lengthways
3 fresh
sage
leaves, finely shredded
6
figs
, ends trimmed and cross cut on top
Tins, packets and jars
300g/10½oz
plain flour
, plus extra for rolling
Cooking ingredients
1 tsp
olive oil
40g/1½oz
walnuts
, broken into small pieces
2 tbsp
honey
Dairy, eggs and chilled
175g/6oz
butter
, preferably unsalted
1 free-range
egg
, beaten
knob of
butter
3 free-range
eggs
, beaten
300ml/½ pint
crème fraîche
150g/5½oz
Stilton
, rind removed, broken into small pieces
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