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Chicken, Pear & Gorgonzola Tarts

 Chicken, Pear & Gorgonzola Tarts
I've been experimenting with candied bacon and tried incorporating it into some of my favorite recipes.—Richard Boulanger, Williston, Vermont
30 ServingsPrep: 30 min. Cook: 5 min.

Ingredients

  • 8 bacon strips
  • 1-1/2 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup finely chopped cooked chicken breast
  • 1/3 cup pear nectar
  • 1/4 cup finely chopped dried pears
  • 3 tablespoons apricot preserves
  • 2 teaspoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/3 cup crumbled Gorgonzola cheese

Directions

  • Place bacon in a 15-in. x 10-in. x 1-in. baking pan; broil 4 in. from
  • the heat for 4-6 minutes on each side or until crisp. Combine brown
  • sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or
  • until bacon is glazed and bubbly. Drain on paper towels. Cool
  • slightly and crumble.
  • In a small skillet, combine the chicken, pear nectar, pears,
  • preserves, butter, salt and pepper. Bring to a boil; cook, stirring
  • occasionally, for 3-4 minutes or until thickened. Spoon about 1

2 of 2

Chicken, Pear & Gorgonzola Tarts (continued)

Directions (continued)

  • teaspoonful of filling into each tart shell; place tarts on a baking
  • sheet. Sprinkle with bacon and cheese.
  • Bake at 350° for 5-7 minutes or until heated through. Serve warm.
  • Yield: 2-1/2 dozen.
Nutritional Facts: 1 tart equals 53 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 90 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.