These pretty little two-bite almond and pear tarts are perfect for party buffets, especially in the fall when pears are in season. Thinly slicing the pears lets you roll up the tarts more neatly, giving you a bakery-worthy presentation. If you have a mandoline, this is a good time to pull it out. Cold puff pastry is important to ensure you get irresistibly flaky results. Want to make this easy, healthy dessert gluten-free? Just swap in gluten-free puff pastry, found in the freezer section of most grocery stores. And don't forget to use an all-purpose gluten-free flour blend to roll it out!

Source: EatingWell Magazine, October 2019


Recipe Summary

35 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat a 12-cup muffin tin with cooking spray.

  • Combine sugar, cardamom, cinnamon and salt in a large bowl. Add pears and toss to coat.

  • Dust a clean work surface with flour. Unfold the thawed, cold puff pastry and roll it out to a 10-inch square. Cut into 1-inch strips. Dust the surface again; roll almond paste into a 5-by-8-inch rectangle. Cut into 10 strips, 1/2 inch by 8 inches.

  • Top each pastry strip with an almond strip and layer on pears lengthwise, leaving a 1-inch gap at each end. Starting at a short edge, gently tuck the overhanging pastry around the cut side of the pears and tightly roll up the pastry into a coil. Place in the prepared muffin tin. Place the tin in the freezer for 5 minutes.

  • Bake the tarts until golden brown, 20 to 25 minutes. Let cool for 5 minutes before serving.


To make ahead: Refrigerate for up to 1 day. Reheat slightly before serving.

Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

1 tart
186 calories; protein 2.5g; carbohydrates 20.4g; dietary fiber 1.8g; sugars 6.9g; fat 10.8g; saturated fat 1.5g; vitamin a iu 9.3IU; vitamin c 1.5mg; folate 23.8mcg; calcium 12.9mg; iron 0.8mg; magnesium 6.6mg; potassium 57.3mg; sodium 77.1mg; added sugar 2g.

2 fat, 1 starch, 1/2 fruit