Pear-Goat Cheese Tarts

Pear-Goat Cheese Tarts

Leftover tarts are great for breakfast the next morning.

  • Yield: Makes 12 tarts


  • 1 none (15-oz.) package refrigerator piecrusts
  • 2 none (4-oz.) packages goat cheese, crumbled
  • 1 none to 2 ripe pears, chopped
  • 2 tablespoons honey
  • 1/2 teaspoon dried thyme


1. Unfold piecrusts, and cut each in half; cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.

2. Bake at 375° for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.

3. Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.

4. Bake at 375° for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes.


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Pear-Goat Cheese Tarts Recipe