
Ingredients
18 | prepared frozen mini-tartlet shells, par-baked as per package instructions | 18 |
1/2 cup | grated old Canadian cheddar | 125 ml |
2 tbsp | butter, divided | 30 ml |
2 | ripe Ontario pears, peeled, cored and thinly sliced | 2 |
1 cup | 1/2-inch (1 cm) diced shallots | 250 ml |
1 tsp | sugar | 5 ml |
1 tbsp | sherry vingar | 5 ml |
1/2 tsp | ground cumin | 2 ml |
salt and pepper to taste |
Directions
Preheat the oven to 375°F (190°C).
Place baked tart shells on a baking sheet. Divide the cheddar evenly among the tart shells and set aside for later use.
In a skillet (with an oven-proof handle) over medium high heat, melt 1 tbsp (15 ml) of butter and gently sauté the pear slices until golden, about three to five minutes. Transfer the pears to a plate and set aside.
Heat same skillet over medium-high heat and add remaining butter, shallots and sugar. Sauté the shallots until golden, about three to five minutes, and add the vinegar, cumin and salt and pepper to taste. Add pears to the mixture and gently stir to combine all of the flavours. Remove from heat.
Divide the pear and shallot mixture evenly among the cheese-lined tart shells. Bake for approximately seven to 10 minutes, until warm and cheese is melted. Serve warm.
Nutritional Info
PER SERVING (1 tartlet): about 105 cal, 2 g pro, 6 g fat (3 g sat. fat), 11 g carb,
.79 g fibre, 7 mg chol, 110 mg sodium. % RDI: 3% calcium, 4% iron, 3% vit A,
2% vit C, 4% folate.
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