You are here

Cooking School: Pear Tartlets

  • Tina Rupp


    Makes: 12 tartlets

    Prep: 25 minutes

    Refrigerate: 30 minutes

    Bake: At 425 degrees F. for 30 minutes



    2 cups all-purpose flour

    1 tablespoon sugar

    1/2 teaspoon salt

    10 tablespoons cold

    unsalted butter

    8 to 9 tablespoons ice



    4 Comice or Bartlett pears, peeled, halved, cored and thinly sliced

    1/2 cup plus 2 teaspoons sugar

    2 tablespoons all-purpose flour

    1/4 teaspoon ground


    1/8 teaspoon salt

  • Tina Rupp

    Make the Crust

    In a bowl, whisk flour, sugar, and salt. Cut butter into pieces. With a pastry blender or your fingertips, work butter into flour mixture until texture of coarse meal.

  • Tina Rupp

    Just Add Water

    Gradually add ice water, tossing with a fork, until mixture begins to hold together. Gather dough together and divide in half. Flatten into two discs, wrap each in plastic and refrigerate for 30 minutes.

    On lightly floured surface, roll out one pastry disc to 1/4-inch thickness. Using a 3-1/4-inch round cookie cutter, cut out 6 circles of dough, rerolling as needed. Transfer rounds to an ungreased baking sheet. Repeat with remaining dough for a total of 12 circles.

  • Tina Rupp

    Top It Off

    Topping: Heat oven to 425 degrees F. Gently toss pear slices, 1/2 cup of the sugar, the flour, cinnamon, and salt in a large bowl. Arrange 6 pear slices on each round, fanning out and overlapping slightly. Evenly sprinkle tartlets with remaining 2 teaspoons sugar.

    Bake at 425 degrees F. for 30 minutes or until pastry is golden and pears are tender. Serve warm or at room temperature.

    Per tartlet: 237 calories; 10g fat (6g sat.); 3g protein; 35g carbohydrate; 2g fiber; 123mg sodium; 26mg cholesterol

    Copyright © 2007. Used with permission from the September 2007 issue of Family Circle magazine.