Pickled pear, caramelised pecan and stilton tartlets
- November 2013
- Serves 6
- Takes 20 min to make, 45 min to cook
These pear, caramelised pecan and stilton tartlets are made using ready-rolled puff pastry. They are great to make as a winter or Christmas starter.
- 39.9g (16.5g saturated)
- 45g (31.5g sugars)
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.
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.
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