Pumpkin, Pear, and Arugula Tarts

Packed with the flavors of fall, pumpkin and pear tarts are the ideal appetizer for any holiday get-together.

Serves: 24Hands-on: 10 minutesTotal: 35 minutesDifficulty: Medium

Serves: 24


  • 2 frozen puff pastry sheets, thawed
  • 1 small pie pumpkin
  • 3 Tbsp. butter
  • 3 Tbsp. maple syrup
  • ⅛ tsp. crushed red pepper
  • 1 ripe pear, thinly sliced
  • 1 cup fresh arugula


  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
  • Cut each puff pastry sheet into 12 squares.
  • Peel the pumpkin, cut in half, scoop out the insides, and discard. Cut the pumpkin into small pieces. Place the butter in a skillet over medium heat. Add the pumpkin, maple syrup, and red pepper flake, and stir occasionally, until the pumpkin is well coated and semi-soft, about 15 minutes. Remove from heat.
  • Place slices of pear on the pastry squares. Add some arugula to each, then top with some of the prepared pumpkin.
  • Bake until the puff pastry has risen and is golden brown, approximately 10 minutes. Serve immediately.