Reviewed: Jan. 6, 2008

I couldn't find phyllo mini cups so I had to make them out of regular sheets, so I cut & buttered 5 sheets for each tart, very time consuming. You must undercook tarts so they don't brown too much. I don't know if I did something wrong, but these were completely inedible. I had honey & diced pecans & candied pecans near by but decided it wouldn't help. Sorry, thought the combo would be great, maybe a canned pear would be sweeter.

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Reviewer:

Robin

Cooking Level: Intermediate

Reviewed: Dec. 30, 2007

I love the combo of pear and blue cheese so I was excited to try this recipe. I used a ripe Bosc pear so it was sweet enough not to be overpowered by the blue cheese. The finished product was just kind of...bland. I followed the recipe exactly so maybe it could be improved upon. Not sure I will try again.

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Reviewer:

LILYBABY

Reviewed: Dec. 30, 2007

These were a special appetizer. Our friends had given us a box of delicious pears and we tried this appetizer when they came over for dinner. Great, different. We did add 4 tbls of cream cheese to the mixture and topped it with a sprinkling of chopped pecans. Excellent!

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Reviewer:

RONP

Reviewed: Dec. 29, 2007

Just made this tonight for a party-they were a hit. I added a small amount of cream cheese as I was nervous about the blue cheese being too overpowering. I thought they came out perfectly! I could taste the sweetness of the pear and thought it a lovely flavor combination. Will DEFINITELY make these again.

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Reviewer:

CATHYLOU

Cooking Level: Intermediate

Reviewed: Dec. 27, 2007

This recipe is a 5 star WITH SOME MINOR CHANGES. Use 4 oz Gorgonzola Cheese in place of the blue cheese. For the shells combine 6 oz cream cheese, 1 C butter and 2 C flour. Chill 1 hr. Divide dough into 48 balls and press into ungreased mini-muffin cups. Bake at 375 for about 5 mins. Allow shells to cool. Fill with pear/cheese mixture. Bake as directed. Top with a candied walnut and drizzle with honey, as another reviewer recommended.

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Reviewer:

Amber

Cooking Level: Expert

Living In: Mesa, Arizona, USA

Reviewed: Dec. 27, 2007

The cheese really over powered the pear.

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Reviewer:

desertdessert

Cooking Level: Expert

Home Town: Orondo, Washington, USA

Living In: Issaquah, Washington, USA

Reviewed: Dec. 25, 2007

I am a lover of blue cheese so I rate these higher but I could barely taste the pears. I doubled the recipe, which I probably didn't need to do. I used two 4oz containers of blue cheese and FOUR pears but still could not taste the pears. I will probably make again as they were so easy to prepare but just cut back on the blue cheese and add more pears.

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Reviewer:

Ellie's Mom

Reviewed: Dec. 18, 2007

These were really easy to make. Although by following the recipe exactly I ended up with enough filling for about 25 tartlets.

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Reviewer:

hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

Living In: Sacramento, California, USA

Reviewed: Nov. 24, 2007

AWESOME. No really, these are seriously awesome. Not sure what it is about the combination of blue cheese and pear, but it really, really works. This appetizer is outstanding with a glass of Savingnon Blanc.

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Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 24, 2007

This was a very unique recipe! Even myfamily memebers were intrigued as I prepped it infront of them! I had to substitute milk at the last minute but it was still perfect! The flavor of this tartlet is so different, perfect when you are trying to change it up!

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