Prepare the Pâte brisée as per these instructions.

Take the dough out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.

Cut 4 circles of approximately the same size as your tart tins and put the dough in the greased tins. Press it down well and make sure you have dough at the sides. Prick the dough with a fork.

Arrange your sliced apples on the tart, crumble the Stilton on them and top with the roughly chopped walnuts.

Bake the tarts in a pre-heated oven at 210°C – 410°F for about 25 minutes, or until golden brown.

Serve warm or at room temperature with a green salad on the side.