BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
PEAR TARTLETS
Three ingredients and less than 40 minutes is all you'll need to make a delicious pear tartlets.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Heat oven to 400°F. Cut pastry into 4 squares. On ungreased cookie sheet, place pastry squares.
- Peel pear, and cut into quarters; remove seeds. Slice each pear quarter into very thin slices. Arrange pear slices over pastry squares, leaving 1/2-inch border.
- Bake about 20 minutes or until pastry is puffed and browned. Spread 1 tablespoon preserves over top of each warm tartlet to cover pears. Cool on cookie sheet 10 minutes before serving.
Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Tartlet, Sodium 160 mg, Sugar 15 g, TransFat 2 1/2 g
WARM BRIE AND PEAR TARTLETS
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g
PEAR TART
My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
GORGONZOLA PEAR TARTLETS
Whether you serve these simple tartlets as an appetizer or dessert, they're too good to pass up. I leave the peel on the pear to add texture. -Susan Hein, Burlington, WI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the pear, cheese and hazelnuts. Spoon into tart shells. Place on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until shells are lightly browned. Serve warm.
Nutrition Facts : Calories 50 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
RUSTIC PEAR TART
Provided by Ellie Krieger
Categories dessert
Time 2h10m
Yield 6 servings, serving size 1 wedge
Number Of Ingredients 14
Steps:
- To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
- In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
- On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
- Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
- Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
- In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
SIMPLE PEAR TARTLETS 4 INGREDIENTS!
These little appetizers are elegant, easy and delicious. Only 4 ingredients! I love appetizers, especially easy ones. These look and taste impressive, and are simple to throw together. Found on a 4 ingredient recipe site.
Provided by Martha Price
Categories Fruit Appetizers
Time 25m
Number Of Ingredients 4
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. Place filo shells on baking sheet. Mix together cheese, pear, and nuts. Spoon into filo shells. Bake for 15 minutes or until cheese is melted and bubbly. Can be prepared ahead of time and baked right before serving.
PEAR TART WITH DULCE DE LECHE DRIZZLE
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Provided by Judy Kim
Categories Thanksgiving Christmas Dessert Pie Tart Bake Butter Vinegar Lemon Juice Pear Lemon Cinnamon Egg Soy Free Tree Nut Free Peanut Free Vegetarian Pastry Fall Winter
Yield Makes one 9" or 10" tart
Number Of Ingredients 20
Steps:
- Dulce de leche and dough
- If making the dulce de leche, place unopened can of condensed milk on its side in a large pot; pour in room-temperature water to cover by at least 2". Bring to a simmer over medium-high heat. Reduce heat to low, partially cover, and simmer, adding water as needed to maintain water level, 3 hours. Let cool in pot in water, 40-60 minutes. Remove can from pot and chill 12 hours before opening.
- Combine granulated sugar, salt, and 3 cups (375 g) all-purpose flour in a large wide bowl. Add butter and toss until generously coated. Using your fingers smash butter into thin disks, tossing with flour as you go. Work until all the butter has been smashed and coated (irregular pieces of butter produce a flakier crust). Sprinkle vinegar and 1 Tbsp. ice water over and toss with a wooden spoon until just combined (the spoon prevents the butter from warming too quickly). Add another 3 Tbsp. ice water a tablespoonful at a time, stirring after each addition until water is absorbed. Using your hands , continue to work in water by the tablespoonful just until mixture holds together when squeezed in your hand, 2-4 Tbsp. more.
- Turn mixture out onto a lightly floured work surface and gently knead until a dough forms (be careful not to overwork). If dough is too dry, sprinkle with a few drops of water; if too sticky, work in a little more flour. Roll dough to about an 8x5" rectangle, then fold in half crosswise. Roll back out to an 8x5" rectangle, dusting surface as needed, and fold again. Repeat rolling out and folding 2 more times. Divide dough in half. Tightly wrap each half in plastic or parchment paper and gently form into 1"-thick disks (you'll only need 1 for the tart). Chill at least 1 hour.
- Do ahead: Unopened dulce de leche can be made 3 months ahead; keep chilled. Opened dulce de leche can be made 3 weeks ahead; transfer to an airtight container and chill. Dough can be made 3 days ahead; keep chilled, or freeze up to 3 months. Thaw at room temperature 1-2 hours or in the fridge overnight before using.
- Filling and assembly
- Place a rack in bottom third of oven; preheat to 375°. Let a disk of dough sit 5 minutes at room temperature. Line a 9" or 10"-diameter tart pan with parchment paper, leaving some overhang. Roll out dough on a lightly floured surface, rotating often and dusting as needed to prevent sticking, to ¼" thick. Fold dough in half and transfer to prepared pan . Unfold and lift edges so dough slumps down into corners. Gently press dough into pan with the back of your index finger. Trim pastry with kitchen shears or a paring knife to a 1" border. Fold excess over into pan and press double layer into sides of pan. Prick bottom of tart a few times with a fork. Chill while you prepare the filling. For a decorative crust like in the photo, see chef's note at the end of the recipe.
- Pour lemon juice onto a large rimmed plate or into a shallow bowl. Working one at a time, hold stem of each pear and cut vertically into 4 pieces, working your way around the core; discard core. Set pieces cut side down and slice lengthwise ¼" thick, keeping slices in groups. Place in lemon juice to prevent cuts sides from browning.
- Combine granulated sugar, flour, lemon zest, cinnamon, and ½ tsp. salt in a small bowl. Sprinkle mixture evenly over dough and dot all over with frozen butter. Fan each group of pears in crust in alternating directions.
- Whisk egg, a pinch of salt, and 1 Tbsp. water in a small bowl to combine. Brush edges of pastry with egg wash and sprinkle 2-3 Tbsp. raw sugar in an even layer over pears and crust. Place tart on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling slightly, about 1 hour. Transfer to a wire rack and let cool. Remove tart from pan by lifting parchment and transfer to a cutting board or large plate.
- To serve, cut tart into slices and transfer to plates. Open dulce de leche and drizzle some over each slice if desired.
- Do ahead: Tart can be made 2 days ahead. Store airtight at room temperature, or cover and chill up to 4 days.
- Chef's note: For a decorative crust, roll out dough scraps to ⅛"-¼" thick on a lightly floured surface and chill 5 minutes. Generously flour surface and pastry and cut into decorative shapes with pie cutters or small cookie cutters. Gently press around edges of tart as desired. Brush tops of cutouts with egg wash to help them stick and freeze tart 1 hour (cutouts will keep their shape best during baking if they are frozen solid) then continue to fill and bake as instructed. If cutouts brown too much before tart is done, cover individually with small pieces of foil.
PEAR TARTLETS
Easy recipe! Hmm... not sure about the exact measurements of the sugar and cinnamon, because I used one packet of Sugar in the Raw for the sugar and sprinkled on the cinnamon, but I think this is about right. For the sugar I'm sure you could use some brown sugar instead. For the puff pastry I used frozen Pepperidge Farms. Each sheet yields about three 3" circles. Prep time does not include pastry thawing time.
Provided by aerobicon
Categories Tarts
Time 25m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Thaw puff pastry for at least 30 minutes (or according to package directions).
- Preheat oven to 400 degrees F.
- Dice pears and place in small bowl.
- Mix in cinnamon and sugar.
- Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
- Spray muffin tins.
- Place circles in prepared muffin tins and spoon pear mixture into each one.
- Bake for about 10-15 minutes or until pastry is puffy and light brown.
- Place raspberries or kiwi slices on top of tartlets and serve.
- Ntoe for Vegan use your favorite Vegan pastry dough.
Nutrition Facts : Calories 461.4, Fat 31.2, SaturatedFat 7.9, Sodium 203.7, Carbohydrate 39.8, Fiber 1.7, Sugar 2.7, Protein 6
More about "simple pear tartlets 4 ingredients recipes"
PEAR TARTLETS - A QUICK, EASY RECIPE ON URBAN BLISS LIFE
From urbanblisslife.com
Ratings 1Category DessertCuisine AmericanTotal Time 30 mins
EASY PEAR TART OR GALETTE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE PEAR TART RECIPE WITH FRESH PEARS - LITTLE HOUSE …
From littlehouseliving.com
QUICK AND EASY PEAR TART RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
SIMPLE PEAR TARTS | RECIPE | KITCHEN STORIES
From kitchenstories.com
SMOKY BLUE CHEESE AND PEAR TART PUFF PASTRY - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
PISTACHIO PEAR TART | RECIPETIN EATS
From recipetineats.com
HOMEMADE PEAR TART RECIPE| THE RECIPE CRITIC
From therecipecritic.com
BRIE AND PEAR TARTLET RECIPE – THE TABLE BY HARRY & DAVID
From harryanddavid.com
PEAR TART RECIPE - SPANISH SABORES
From spanishsabores.com
PEAR FRANGIPANE TARTLETS - A BAKING JOURNEY
From abakingjourney.com
EASIEST PEAR TART WITH MAPLE "CARAMEL" RECIPE - WOMAN'S DAY
From womansday.com
EASY HONEYED PEAR TURNOVERS RECIPE - TABLESPOON.COM
From tablespoon.com
CHEF ADRIANA / PAELLA QUEEN ON INSTAGRAM: "ROSE PEAR ALMOND …
From instagram.com
SIMPLEST PEAR TART - SOUTHERN LIVING
From southernliving.com
FALL CHOPPED SALAD WITH CITRUS DRESSING RECIPE - THE WASHINGTON …
From washingtonpost.com
UPSIDE DOWN PEAR TART - LOVELY DELITES
From lovelydelites.com
You'll also love