Prep Time
20 Mins
Cook Time
18 Mins
Cool Time
2 Mins
Yield
Makes 12 tarts

Leftover tarts are great for breakfast the next morning.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Ratings & Reviews

MrsKellyB's Review

KimKimKim
February 16, 2011
This was an easy, unique dish. I made this for a potluck luncheon with the champaigne salad (although I used a different recipe for that) and got rave reviews all around. I did use canned pears instead of fresh because I could not find any fresh ones worth. It ended up saving time and money though. I also used fresh thyme which I had on hand and think made a big difference.

KimKimKim's Review

MrsKellyB
November 22, 2008
I made these last year as a Thanksgiving appetizer and everyone loved them. Instead of putting the pears in the goat cheese mix though, I put individual pear slices in the bottom of each mini-tart that I cut out and baked in a mini-muffin pan. I also garnish them with fresh thyme.