Blue Cheese and Pear Tartlets

    35 mins

    Tasty, hot appetizers that take little time to prepare but will impress your guests!

    162 people made this

    Makes: 15 

    • 115 g blue cheese, crumbled
    • 1 ripe pear - peeled, cored, and chopped
    • 30 ml light cream
    • 1/2 teaspoon ground black pepper to taste
    • 1 (2.1 ounce) package mini phyllo tart shells

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Prebake phyllo shells according to package directions. Set aside to cool.
    2. Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
    3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

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    Reviews and ratings
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    Reviews in English (139)


    OMG! These were so good! It was the first appetizer to go! I did follow a few of the suggestions: used Gorgonzola instead of bleu cheese & drizzled honey on the top after a few minutes of cooling. I also added about 2 tablespoons of light cream cheese to balance the Gorgonzola and to make the tart a little creamy. Also, I forgot to add the light cream at first, so I "poured" a drop onto each tart individually after I filled them. This turned out fine. There was quite a bit of mix left after filling the 15 tartletts, so I created my own tartlets by using regular philo dough (sp?) and cutting it into small squares (about 5 or 6 layers). If you make your own, make sure you brush melted butter on the dough so it will turn golden. (I forgot that step.) Next time, I will dice the pear pieces up smaller & add a piece of walnut to the finished product before drizzling the honey. The description said it was time-consuming, but I found this to be one of the easiest things I've made in a while. The "work" is in dicing the pear & filling the tarts - not time-consuming at all.  -  17 Sep 2007  (Review from Allrecipes US | Canada)


    These were fabulous. What a great recipe- this one goes into the favourites file. After reading all the reviews, I did tweak the recipe slightly based on personal taste but I think it would have probably been good without changes too, just stronger. I like blue cheese but suspected out guests may not be as fond so I wanted to tame it a bit. These changes will make about 30 appetizer tarts, as it basically doubles the volume of the recipe. 1. used about 2 -3 ounces of Pear Blue Cheese - that's what I had on hand. 2.added half a brick of cream cheese ( 4 oz) to mellow out and make it melt more and help meld with pears 3. used 2 pears to increase creaminess and pear-iness and diced them in 1/4" dice 4. did not add cream 5. added a carmelized walnut to the top of each tart before popping in the oven (1 cup walnuts to 1/2 cup sugar, set to medium in a pan and stir constantly until sugar melts and carmelizes walnuts. turn onto non stick foil until cool) I used regular tart shells - that what I had on hand. (I have never seen pre made phyllo tart shells in my stores). I must confess that I think I ate more of these than our company. I am going to make them again later this week. They were delicious.  -  30 Dec 2009  (Review from Allrecipes US | Canada)


    I couldn't find premade phylo shells and didn't have time to make some, so I used pie crust instead. I cut store bought crust into approx. 2 inch squares and pressed them into mini tart pans. I baked the pie crust for a little less time than the package called for then I put the filling into the hot pie crust and put it back into the oven for 5 more minutes. They came out bubbly and delicious and were gone within minutes at my party!  -  24 Sep 2006  (Review from Allrecipes US | Canada)