Ingredients:
100g self-raising flour
50g suet
2 or 3 tbsp water
1 egg, beaten
6 tbsp milk
4 pears, peeled, cored and sliced
200g goat's cheese, sliced
2 walnuts, chopped (or 4 pecan nuts)
salt and black pepper, to taste
halved walnuts or pecan nuts, to garnish
Method:
Mix together the flour and suet and season. Add just enough water to form a firm dough (make certain it's not sticky). Tip the dough onto a floured surface and cut into four pieces. Roll these out until they're large enough to line greased tart tins or Yorkshire pudding moulds about 6cm in diameter.
Whisk together the milk and egg. Season this mixture then divide between the four tarts. Add the pear slices then place in an oven pre-heated to 190°C and bake for 10 minutes. Remove from the oven, top with the goat's cheese and walnuts then return to the oven and bake for a further 10 minutes until the top of the tarts become golden.
Serve with a green leaf salad.
