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Pear-Berry Breakfast Tarts

When my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. —Joan Elbourn, Gardner, Massachusetts
  • Total Time
    Prep: 45 min. + chilling Bake: 20 min.
  • Makes
    10 servings


  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups chopped peeled pears (about 2 large)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 cup fresh raspberries
  • 1 large egg white
  • 3 to 5 tablespoons 2% milk, divided
  • 1-1/3 cups confectioners' sugar
  • Food coloring, optional


  • Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour.
  • Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries.
  • Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes.
  • Remove from baking sheets to wire racks to cool. For icing, mix confectioners’ sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.

Test Kitchen Tip
  • Looking for a delicious change of pace? Substitute 2 cups chopped peeled apples for the pears.
  • Nutrition Facts
    1 tart: 379 calories, 11g fat (6g saturated fat), 62mg cholesterol, 193mg sodium, 67g carbohydrate (39g sugars, 2g fiber), 5g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Average Rating:
    • ParrishtThe
      Feb 22, 2021

      I Like This, I can finally Show my family what Things i can make

    • Googeegaga
      Oct 25, 2019

      Love love love this recipe! I've made it multiple times! It's really good with a jarred jam in the middle, saves time too!