👨‍🍳 作り方

1. 1

   Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line a 23cm (9-inch) tart tin with the shortcrust pastry. Prick the base with a fork.

   💡 プロのコツ: Blind baking the pastry for 10-15 minutes can help prevent a soggy bottom, especially if using a very wet filling.
2. 2

   Arrange the sliced pears in a decorative pattern over the pastry base.

   💡 プロのコツ: Overlapping the slices slightly creates a beautiful visual effect.
3. 3

   In a separate bowl, whisk together the eggs, half-and-half or cream, black pepper, and chopped rosemary (if using).

   💡 プロのコツ: Don't over-whisk, just combine until smooth.
4. 4

   Scatter about two-thirds of the crumbled Stilton cheese over the pears.

   💡 プロのコツ: Reserve some cheese for topping.
5. 5

   Pour the egg and cream mixture evenly over the pears and cheese.

   💡 プロのコツ: Ensure the filling doesn't overflow the pastry case.
6. 6

   Sprinkle the remaining Stilton cheese over the top. Bake for 30-35 minutes, or until the filling is set and the pastry is golden brown.

   💡 プロのコツ: The tart is ready when the center is just set and doesn't wobble excessively.
7. 7

   Let the tart cool in the tin for about 10 minutes before carefully removing it. Serve warm or at room temperature.

   💡 プロのコツ: This tart is excellent served with a simple green salad.