Pear and Blue Cheese Tartlets

"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."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
photo by Mommy Diva photo by Mommy Diva
Ready In:




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

Questions & Replies

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  1. I made these for a family gathering and they were a big hit! I skipped the chopped nuts and added sauteed chopped prosciutto to the tops before baking...they were delicious! I made them one day ahead and reheated, as per the instructions-it worked out perfectly!
  2. This was incredible! We used the recipe exactly, except only used about half the sugar since our pears were very ripe and sweet. Thank you so much for sharing this!
  3. Simply awesome! I took these to a dinner party and everyone raved as they devoured them. I added a couple shots of rum to the pears as they simmered in the butter and sugar. It made a scrumptious juice. I also topped the pears and bleu cheese filling with shredded Asiago, mozzarella and parmessan (which you can purchase prepackaged as Italian blend). The addition of these cheeses made the tart a little more finished looking and added another depth of flavor. Truly an impressive dish with so very little effort and cost! This is a keeper!
  4. Absolutely delicious! Everyone loved the combination of flavors in these. I made as directed (half batch but got 18 tarts) except I added a generous splash of Eagle Rare single barrel bourbon as I added the sugar. Made a nice flavor to the carmelized sauce. I also cooked them a bit longer to get the cheese melted, but they are just perection and oh, so easy yet elegant! A keeper that will be made again for us!! **Made for Beverage Tag 2007**
  5. How wonderful! I am sorry that I didn't take the time to try these over the holidays! They are soooo good. I love the contrast of flavors with the sweet pears and pungent bleu cheese. Mmmm. Great little appy with a glass of wine.


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="¤t=rsc002.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <a href="" target="_blank"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="¤t=006.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a><a href="¤t=hilfiger001.jpg" target="_blank"><img src="" border="0" alt="Photobucket">
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