Blue cheese and fruit tartlets

Heat the oven to 160ºC (140º fan) 325ºF, gas 3. Grease four loose-bottomed mini tart tins. Place the flour in a large bowl and rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add just enough cold water to form a dough then chill for 30 minutes.

Roll the pastry out very thinly and line the tart cases. Place a piece of foil or greaseproof paper into each case and fill with baking beans. Place the tarts onto a baking sheet and bake in the oven for 5 minutes then remove the paper and beans and bake for a further 5 minutes.

Mix the eggs with the Stilton and cream, season with salt and pepper and pour into the tart cases. Core the pear and cut into very thin slices. Arrange the pear slices on top of the tarts and add the sage leaves.