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–+ servings
pear tarts with blue cheese and fig jam.

Pear Tarts

These easy puff pastry tarts are made with fresh pears, tangy blue cheese, and sweet fig jam sitting on top of buttery puff pastry that comes together in minutes. These mini pear tarts are made with just a few simple ingredients for a mouthful of flavor. 
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Servings 14 tarts

Ingredients
  

  • 2 sheets, thawed puff pastry
  • ⅔ cup fig jam
  • 6 ounce blue cheese
  • 2 large pears, cut into thin slices
  • 1 large egg
  • Fresh thyme

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Unwrap the puff pastry sheet and cut it along the seams, yielding three long rectangles. Subsequently, cut each rectangle into three equally sized squares.
  • Repeat the process with the second pastry sheet.
  • Arrange these squares on a baking sheet lined with a piece of parchment paper, ensuring they are about an inch away from each other. Create a border by scoring the crust approximately half an inch from the edge of each square.
  • Beat the egg in a small bowl. Using a pastry brush, coat the outer crust of each tart with the beaten egg.
  • Spread a spoonful of fig jam within the scored lines, top with the pear slices, add the blue cheese on top of the pear, and finally add a few sprigs of thyme.
  • Using the middle rack in the oven, bake for 18-22 minutes until the edges turn a dark golden brown and the puff pastry is thoroughly cooked.
  • Cool on a wire rack or cooling rack before serving. Enjoy!

Notes

  • Use ripe sweet pears. Give your pears a few days to ripen before making this tart. You want to have naturally sweet juicy pears.
  • Thaw the puff pastry. Make sure to allow ample time for the puff pastry to come to room temperature. If you try to manipulate it while frozen, it will break.
  • To Store. Store leftover pear tarts in the fridge in an airtight container or covered in plastic wrap for up to 3 days.
  • Freezing. You can easily make these pear tarts a few days ahead of time. Or you can prepare them, refrigerate and then bake them the next day. No need to bring them to room temperature. You can place them in the oven directly from the fridge but allow for a few extra minutes of baking time.
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