6 figs, ends trimmed and cross cut on top
3 medium conference pears, peeled, quartered, core removed and thickly sliced lengthways
3 fresh sage leaves, finely shredded
300²µ/10½´Ç³ú plain flour, plus extra for rolling
2 tbsp honey
1 tsp olive oil
40²µ/1½´Ç³ú walnuts, broken into small pieces
150²µ/5½´Ç³ú Stilton, rind removed, broken into small pieces
175g/6oz butter, preferably unsalted
knob of butter
300ml/½ pint crème fraîche
1 free-range egg, beaten
3 free-range eggs, beaten