Pear and Blue Cheese Tartlets

Total Time
10 mins
8 mins

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.

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  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.