30 Mar

Here is an oldy but a goody... Chef Nadene shares her Apple and Stilton Tart Recipe. Although this recipe is for an Entree size tart tin, at Nutmeg and Pepper we make Bite sized Mini Tartlets using a small Muffin tray or Individual Mini Tart Tins. You can also replace the Stilton with any Semi Soft Blue Cheese of your liking.

QTY 6 Entree serves or 12 small Tartlets


Pink Lady Apples, quartered, sliced4each
Organic Lemon, juice1each
Stilton or other Blue Cheese250grams
Organic Nutmeg, grated¼tsp
Pepper, ground, freshto taste
Thickened Cream150ml
Thyme, garnish, freshsprig
Spring Onions, lightly steamedsmallbunch
Butter, cubed125grams
Egg Yolk1each


Preheat oven to 190C. 

For Pastry: crush walnuts finely in a food processor, add flour and a pinch of salt, and process until mixture begins to cling together and remove from bowl. Knead gently, form into a long roll, enclose in plastic wrap and refrigerate for 30 minutes. 

Cut into 6 equal pieces, roll each gently to fit individual 10cm tartlet tins, press dough into tins, trim sides and prick bases with a fork. Combine apples and lemon juice in a bowl, crumble in the stilton, add the thyme leaves, nutmeg, pepper and cream, then mix well. Spoon into pastry cases. 

Bake the tartlets in the oven for 25-30 minutes or until golden.
Garnish: with thyme and serve with spring onions and walnut cream.

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