Back to Chicken, Pear & Gorgonzola Tarts

Print Options


Card Sizes

Chicken, Pear & Gorgonzola Tarts Recipe

Chicken, Pear & Gorgonzola Tarts Recipe

I've been experimenting with candied bacon and tried incorporating it into some of my favorite recipes.—Richard Boulanger, Williston, Vermont
TOTAL TIME: Prep: 30 min. Cook: 5 min. YIELD:30 servings


  • 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


  • 1. 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.
  • 2. 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 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese.
  • 3. 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.