Individual Pear Tartlets Recipes

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PEAR TARTLETS



Pear Tartlets image

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

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 ripe pear
1/4 cup peach preserves

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

PEAR TART



Pear Tart image

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

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

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

RUSTIC PEAR TART



Rustic Pear Tart image

Provided by Ellie Krieger

Categories     dessert

Time 2h10m

Yield 6 servings, serving size 1 wedge

Number Of Ingredients 14

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water

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.

INDIVIDUAL PEAR TARTLETS



Individual Pear Tartlets image

Looking for a homemade dessert featuring fall ingredients? Then try these pear tartlets that are baked to perfection.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 6

Number Of Ingredients 11

3 tablespoons Gold Medal™ all-purpose flour
1 sheet frozen puff pastry (from 17.3-oz package), thawed
6 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 cup butter, melted
1 tablespoon fresh lemon juice
5 to 6 Bosc pears (about 3 1/2 lb), peeled, halved lengthwise and cut crosswise into 1/8-inch slices
12 wooden skewers, soaked
Sweetened whipped cream, if desired
Freshly grated nutmeg, if desired

Steps:

  • Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper. On work surface sprinkled with 3 tablespoons flour, roll puff pastry to 1/8-inch thickness. Cut into 6 (4-inch) rounds. Cut additional shapes, such as leaves or stars, from scraps. Place rounds on 1 cookie sheet and shapes on second cookie sheet. Refrigerate 10 minutes. Bake rounds 7 minutes; cool. (Do not prebake additional shapes.)
  • In large bowl, mix brown sugar, cinnamon, allspice, melted butter and lemon juice. Gently stir in pear slices.
  • Arrange pear slices in concentric circles on prebaked rounds, stacking pears about 2 inches high; insert 2 skewers in top of each tart to secure pears. Drizzle with any remaining sugar mixture from bowl.
  • Bake tarts and shapes 15 minutes or until shapes are puffed and golden brown. Remove shapes to cooling rack. Bake tarts 10 minutes longer or until golden brown and slightly caramelized.
  • To serve, place tarts on dessert plates. Garnish with baked pastry shapes, sweetened whipped cream and nutmeg.

Nutrition Facts : Calories 430, Carbohydrate 63 g, Fat 3 1/2, Fiber 8 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg

MINI PEAR CRISPS



Mini Pear Crisps image

I put these pear crisps on the grill to cook while everyone enjoys the day's more savory foods. They're always a hit because they're comforting and fun to eat. -Joni Hilton, Rocklin, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 cup quick-cooking oats
1 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter
1/2 cup chopped pecans
1/2 cup raisins
8 medium pears, peeled and sliced
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins., Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture., Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired.

Nutrition Facts : Calories 437 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 95mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 7g fiber), Protein 4g protein.

WARM BRIE AND PEAR TARTLETS



Warm Brie and Pear Tartlets image

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

24 mini phyllo tart shells
¼ pound ripe Brie cheese, cut into 24 small chunks
1 ripe pear, cut into small dice
2 sprigs fresh thyme
2 tablespoons honey, or to taste

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

BLUE CHEESE AND PEAR TARTLETS



Blue Cheese and Pear Tartlets image

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

4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

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

STACEY BERK



Stacey Berk image

This elegant Individual Pear Tart recipe is a riff on the more common apple tart. Once these easy tarts are glazed, they look like they could be in a fancy patisserie shop window!

Provided by Stacey Berk

Time 40m

Yield 8-10 servings

Number Of Ingredients 9

4 pears (2 Bosc, 2 red Anjou)
1 orange, quartered
1 tablespoon of vanilla extract
¼ cup of maple syrup
½ teaspoon of each cinnamon and nutmeg
1 package of thawed puff pastry, Pepperidge Farm recommended
1 egg, beaten with 1 tablespoon of water
½ cup of demerara sugar
¾ cup of orange marmalade or apricot preserves, warmed

Steps:

  • Prepare two baking sheets with parchment paper.
  • Carefully slice the pears thinly lengthwise or use a mandolin.
  • Place orange quarters in a large microwave safe bowl filled with water. Carefully add the sliced pears. Microwave for 6-8 minutes. Steep the pears in the warm citrus water for a few minutes. Fully drain the water from the pear mixture. Discard the citrus. Toss the pears with remaining filling extract, syrup, and spices. Set aside while preparing the puff pastry.
  • Roll the pastry into two slightly larger 10" square on a floured surface or parchment paper. Cut each sheet into 6 rectangles (equaling 12 pieces of pastry). Place the rectangles on the parchment paper, 6 pieces per sheet.
  • Place the pears on top of the pastry rectangles, arranging them neatly as shown. Chill the tarts for 30 minutes.
  • Preheat the oven to 400F. Apply the egg mixture all over exterior of the tarts. Sprinkle the demerara sugar generously over the tarts. Bake for 20-25 minutes, or until golden brown. Remove from the oven and brush the tarts gently with warm preserves. Using a spatula, transfer to a cooling rack.

MINI PEAR TARTS



Mini Pear Tarts image

The Mini Pear Tarts recipe out of our category Pome Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 5

16 ozs ready-rolled Puff pastry
2 cans Pear (drained)
2 Tbsps butter (melted)
2 Tbsps powdered sugar
1 cup cream (30% fat)

Steps:

  • Heat the oven to 220ºC (200º fan) 425ºF, gas 7.
  • Cut circles from the pastry slightly larger than the length of the pear halves.
  • Place the pastry circles on a greased cookie sheet and brush the tops with the melted butter.
  • Place a pear half in the centre of each pastry circle, press them down gently then bake in the oven for 5 minutes or until puffed up and golden brown.
  • Meanwhile, gently whip the cream until it holds soft peaks.
  • Dust the tartlets which the icing sugar and serve with the whipped cream.

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