Pear and Roquefort tartlets

Method

• step 1

  Starting with the pastry, put the flour and sugar in a food processor with the butter and blend using the pulse setting until the mixture resembles breadcrumbs.
  Pour the egg through the feeder tube into the food processor with the motor running and blend until the dough comes together.

• step 2

  Turn the dough out onto a lightly floured board and divide into 6 balls. Roll out each ball of dough thinly, and use to line 6 deep 10cm loose-based tartlet tins.
  Trim the excess by pressing down on the edge of the tins with your thumb. Push up the pastry sides gently until they rise 2-3 mm above the edge of each tin. Put on a baking tray and chill for 1 hour.

• step 3

  Heat the oven to 200c/fan 180c/gas 6. Line the tartlet tins with small sheets of crumpled baking parchment. Fill with baking beans and cook for 25 minutes.
  Carefully remove the parchment and beans and return the tartlets to the oven for a further 3-5 minutes or until the pastry is golden. Set aside. Reduce the oven temperature to 180c/fan 160c/gas 4. It’s important that the cases be nice, crisp and coloured as soggy pastry is the ruin of potential deliciousness.

• step 4

  Peel the pears and cut in half either side of the core. Eat the two juicy mouthfuls left on each side of the stalk. Melt the butter in a frying pan over a low heat and cook the pears flat side down for 3-4 minutes until nicely browned.
  Turn over and repeat on the other side, adding the sugar for a last minute or 2 of cooking time. Give special attention to the rounded side as it is difficult to colour evenly. Transfer to a board and leave to cool for a few minutes.

• step 5

  To make the filling, whisk the egg, egg yolk and cream together. Add a little salt and some freshly ground black pepper. Slice each pear half 5-6 times from stem to base. Keeping the slices together, put one pear half in the centre of each case, and fan out gently.

• step 6

  Pour the egg mixture around the pear halves until it reaches almost to the top of the pastry. Cut the roquefort into small pieces and scatter over the tarts and around the pear, not on it.

• step 7

  Put the tray in the centre of the oven and cook for 18-20 minutes or until the egg filling is only just set. Jiggling the tray, the filling should wobble, but not ripple. Remove from the oven and leave to cool in the tin for around 10 minutes before serving.

• step 8

  When ready to serve, lift out of the tins very carefully and serve. I prefer to eat them from my hand, dropping crumbs everywhere.