Cinnamon Pear and Walnut Tartlets


  • 1 cup Bella Oliva Cranberry-Pear White Balsamic Vinegar
  • ΒΌ cup + 3 teaspoons (divided) Bella Oliva Cinnamon-Pear Balsamic Vinegar
  • 1 cup walnuts, finely chopped
  • 1 tablespoon Bella Oliva Roasted Walnut Oil
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 2 quarts water


  1. Remove the puff pasty dough from the box and allow to thaw slightly.
  2. Place the water in a pot large enough to hold the pears and bring it to a boil.
  3. Peel the pears and cut in half, removing the stem and seeds.
  4. Pour 1 cup of Cranberry-Pear White Vinegar into the boiling water.
  5. Carefully drop the pears into the boiling water and cook until the pears reach a translucent appearance throughout (approximately 10 minutes).
  6. Remove the pears from the pot and plunge the cooked pears into an ice bath to immediately stop the cooking process and stop the pears from getting mushy. Remove the pears from the water bath almost immediately. Set aside.
  7. In a small bowl, combine walnuts and Roasted Walnut Oil; mix until the nuts are completely covered with oil.
  8. Spread walnuts on a sheet pan and roast in the oven at 350 degrees for 5 minutes. Remove and allow to cool.
  9. Cut pears into small diced cubes. Place in a clean bowl and combine with Cinnamon-Pear Balsamic Vinegar, cinnamon, brown sugar, and salt. Cover and refrigerate.
  10. Cut the thawed puff pasty dough into 2-inch squares and press into individual, crimped tartlet pans or mini-muffin pan. Press in the dough so that it completely covers the bottom and sides of the tartlet pan.
  11. Place the unbaked crusts in 350-degree oven for 7 minutes. Do not cook until brown. Retrieve pears, walnuts, and cheese; begin filling the tartlet crusts in the following manner: pears on the bottom, add bits of the cheese crumbled, and top with the roasted walnuts (fill up the cups).
  12. After each tartlet crust is completely filled, place in 350-degree oven for 15-18 minutes or until golden brown.

When the tartlets have been removed from the oven and cooled, drizzle each with 3 teaspoons of Bella Oliva Cinnamon-Pear Balsamic Vinegar for that extra punch of flavor.

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