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Chicken, Pear & Gorgonzola Tarts

Total Time

Prep: 30 min. Cook: 5 min.


2-1/2 dozen

I've been experimenting with candied bacon and tried incorporating it into some of my favorite recipes.—Richard Boulanger, Williston, Vermont
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  • 8 bacon strips
  • 1-1/2 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup finely chopped cooked chicken breast
  • 1/3 cup pear nectar
  • 1/4 cup finely chopped dried pears
  • 3 tablespoons apricot preserves
  • 2 teaspoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1/3 cup crumbled Gorgonzola cheese


  1. Place bacon in a 15x10x1-in. baking pan; broil 4 in. from the heat for 4-6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble.
  2. In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese.
  3. Bake at 350° for 5-7 minutes or until heated through. Serve warm.

Nutrition Facts

1 each: 53 calories, 2g fat (1g saturated fat), 6mg cholesterol, 90mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 2g protein.

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