Pickled pear, caramelised pecan and stilton tartlets recipe

By delicious. team

  1. Serves 6
  2. Takes 20 minutes to make, 45 minutes to cook
  3. Rating

Spiced pear and sweet nuts make these tartlets a great starter, and use ready-rolled puff pastry.

tried and tested
Pickled pear, caramelised pecan and stilton tartlets


  1. 320g ready-rolled puff pastry, chilled
  2. 150g good quality stilton, crumbled
  3. 100g mascarpone
  4. Handful of fresh parsley leaves, ?finely chopped
  5. 50g rocket to serve
  6. Olive oil for dressing and drizzling
  8. 150ml red wine vinegar
  9. 150ml cider vinegar
  10. Good glug of port
  11. 200g soft dark brown sugar
  12. 1 cinnamon stick
  13. 3 cloves
  14. 2 allspice berries
  15. 3 firm conference pears, peeled, cored and halved (see Know-how)
  17. 75g halved pecans
  18. 1 tbsp vegetable oil
  19. 15g caster sugar
  20. ½ tsp sea salt flakes


  1. 1. For the pears, heat the vinegars, port, sugar and spices in a pan until the sugar has dissolved. Add the pears and simmer for 10 minutes. When the pears are tender (slice off a bit to check) and the liquid is turning sticky, divide between sterilised jars, leave to cool, then seal (see Know-how and Make Ahead).
  2. 2. Preheat the oven to 180°C/fan160°C/gas 4. For the pecans, toss the nuts in a bowl with the oil, sugar and salt, then tip onto a lined baking tray. Gently shake them apart and roast for 20 minutes until toasted and crisp (see Make Ahead).
  3. 3. Turn up the oven to 200°C/fan180°C/gas 6. Unroll the puff pastry onto a lined baking sheet and cut out 6 x 8cm discs. (Discard the remaining pastry.) Put another baking sheet on top of them to keep the pastry flat, then put them into the top third of the oven. Bake for 20 minutes until crisp and golden. Remove and put the discs on a wire rack to cool.
  4. 4. When ready to serve, mix the stilton with the mascarpone and parsley until well combined and semi-smooth. Season well. Spread a good dollop on each pastry disc and put one on each starter plate.
  5. 5. Spoon the pear halves out of the pickling sauce. Slice into wedges and put 3 on top of each pastry disc. Toss the rocket in olive oil, season well, then toss through the caramelised nuts and garnish each plate. Drizzle over a little more, then serve. Any leftover pears will keep in the pickling liquid, chilled, for 2 weeks.

Nutritional info

PER SERVING 655kcals, 39.9g fat (16.5g saturated), 10.7g protein, 45g carbs (31.5g sugars), 1.2g salt, 4.3g fibre

Chef's tip

To sterilise glass jars and their lids, wash in warm soapy water, then put on a baking tray in a 180°C/fan160°C/?gas 4 oven for 10 minutes. To stop the pears browning after you cut them, put them in a bowl of water with a squeeze of lemon juice. You can eat the pickled pears immediately but the longer they’re stored, the better and more mellow the flavour will be. For best results, keep the pears sealed in a sterilised jar for at least 3 days and up to 3 months. Roast the pecans up to a month in advance and store in an airtight, sterilised jar in a cool, dark place. Make double the amount – wrapped up, they make lovely presents, too.

Wine Recommendation

Golden dessert wines from the Loire or Bordeaux work nicely here; or try sweet cider.


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