Flaky, buttery puff pastry crust is topped with sweet fig jam, sliced pears and crumbled Gorgonzola cheese. These tarts are simple, delicious and beautiful!
Do I have to use puff pastry?
I mean I’m not going to tell you how to live your life… And while you could use pie crust or even crescent rolls, that buttery, flaky puff pastry is going to be your best bet for this dish! So opt for the puff pastry to get the best results.
If you have enough foresight (which I often do not!) thaw the puff pastry in the fridge overnight so they are easy to unroll and cut. Otherwise you can thaw them on the counter for 40 minutes or so.
Where can I find puff pastry?
You can find puff pastry in the freezer section of your grocery store near the dessert items.
Pepperidge Farm is my favorite reasonably priced brand that can be found at most grocery stores.
Do I have to use Gorgonzola?
You could use blue cheese instead as it has a rich, tangy flavor similar to Gorgonzola. But Gorgonzola is pretty popular so you shouldn’t have to spend too much time hunting it down!
Do I have to use fig jam?
Again, not necessarily. But to achieve the same flavor profile, it is ideal to use fig jam. Any sweet fruit preserve will work, however the flavors of fig work very well with Gorgonzola and lucky for you, most grocery stores carry fig jam or fig preserves!
Can I make these puff pastry tarts ahead of time?
Yes! You could assemble the tarts, freeze them on a parchment lined baking sheet and then transfer them to an airtight container and freeze for up to a month. The day before baking, allow the tarts to thaw in the fridge overnight on a parchment lined baking sheet and bake according to the recipe directions below.
Or you could assemble these tarts and then refrigerate them for up to 24 hours before baking. Puff pastry is pretty forgiving, but it needs to be kept cold in order to rise properly when baked. So you definitely don’t want to let these babies sit out on your counter or get anywhere near room temp before you bake them.Print
These fig jam, pear and gorgonzola tarts are SO easy to make and oh so delicious. Perfect for your next party or backyard barbecue!
- 1 sheet puff pastry (thawed)
- heaping 1/2 cup fig jam
- 1 slightly under ripe pear (thinly sliced)
- 4 oz. crumbled Gorgonzola
- 1 egg (beaten)
- optional: a drizzle of honey on each tart
- Preheat oven to 400 degrees. Unfold puff pastry and cut along the seams, creating three long rectangles. Cut each rectangle into 3 equal size rectangles.
- Line a baking sheet with parchment paper and arrange tarts about an inch apart. Score a crust about a half inch from the edge of each tart. Spread a tablespoon of fig jam across the center of each tart, keeping it within the scored lines. Place 4-5 slices of pear in the center of the tart, overlapping them. Divide Gorgonzola between the tarts, sprinkling it on top of the pear slices. Use pastry brush to paint the beaten egg across the crust of each tart.
- Bake for 20-22 minutes or until edges are a dark golden brown. Allow to cool for 5 minutes, then drizzle with honey and serve!
Keywords: simple, easy, recipe, appetizer, party food, bite size, elegant, fancy