Pear and Blue Cheese Tartlets

Submitted 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."

 

• Ready In: 18mins
• Ingredients: 5
• Serves: 12

ingredients

• 30 frozen miniature phyllo cups
• 1 tablespoon butter
• 2 pears, peeled and chopped
• 2 teaspoons sugar
• 5 ounces saga blue cheese or 5 ounces another creamy blue cheese, trimmed of rind and cut into 30 small cubes

directions

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.

Reviews

[princesskim]

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!

 

[Soozaler]

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!

 

[Tritsie]

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!

 

[Mommy Diva]

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**

 

[Ms B.]

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.