Pear and Blue Cheese Tartlets

READY IN: 18mins
Ms B.
Recipe by mary winecoff

This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.

Top Review by lavoie87

love these! added some dried cranberries in too for a nice mix of flavors. froze the leftovers and popped them in the toaster oven for snacks later on.

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Place the frozen phyllo shells on a rimmed baking sheet.
  3. Melt the butter in a small skillet over medium-high heat.
  4. Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
  5. Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
  6. Remove skillet from heat.
  7. Place 1 teaspoon of the pears and their juice in each phyllo shell.
  8. Top with a cube of blue cheese.
  9. Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
  10. (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
  11. These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.

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