Mini Pear Berry Tarts


  • 1-2 Pears, cut into 1/2 inch chunks
  • 6 Frozen Pepperidge Farm Puff Pastry Shells
  • 1/2 tsp cinnamon
  • 2 tsp sugar


  1. Cook Puff Pastry Shells according to directions.
  2. While shells are cooking, cut pear and cover with sugar and cinnamon.
  3. Cook in a heavy saucepan over medium heat until pear juice starts to run.
  4. Remove Puff Pastry and remove center. Fill center with cooked pear and top with a raspberry.
  5. Serve warm with ice cream or whipped cream.


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