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Appetizers
American
18 mini tarts
5 minutes
21 minutes
18 3-inch diameter Puff Pastry Rounds
1/4-pound Unsalted butter
1/4 cup Granulated Sugar
1 tablespoon Ground Cinnamon
2 Melissa’s Butterscotch™ Pears - diced
Splash of Red Wine Vinegar
2 teaspoons Cornstarch
1/4 cup Beemster Classic Gouda Cheese - grated
Melissa’s Hot Honey
Sugar in the Raw
Preheat the oven to 350ºF.
Spray a mini muffin pan with non-stick cooking spray. Press the puff pastry rounds into the holes of the muffin pan. Spray the pastry with butter flavored non-stick cooking spray and place into the preheated oven. Bake until golden brown, about 10 minutes. Remove from the oven and let cool.
In a sauté pan, over medium heat, melt the butter. Stir in the sugar and cinnamon and cook until the sugar is dissolved. Add the pears and cook until fork tender, about 10 minutes. Add the red wine vinegar and sprinkle in the cornstarch. Stir to dissolve the cornstarch. Cook until thickened, about 1 minute.
Fill the pastry cups with the pear filling. Sprinkle them with the cheese. Drizzle them with the honey and finish by sprinkling them with the raw sugar.
