Ginger Pear Mini Tarts
These Ginger Pear Mini Tarts are Fall inspired bite sized desserts that will be loved by everyone and would be the perfect Thanksgiving treat.
Servings: 12 mini tarts or one 9" pie
Equipment
Ingredients
Crusts:
- Two 9 inch all butter crust one for bottom and one for top or cutouts
Filling:
- 3 pounds firm but ripe Bartlett pears peeled, quartered, cored, cut into 1/3-inch-thick wedges
- 1/3 cup pure maple syrup
- 1/3 cup sugar
- 2 tablespoons tapioca flour
- 2 tablespoons fresh lemon juice
- 3 tablespoons minced crystallized ginger
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons whole milk
- 1 tablespoon sugar
Instructions
To make the crust:
- Follow instructions on this all butter pie crust recipe.
- If making a pie, roll out each round to a size that is big enough for your pie pan. If making mini tarts, roll out smaller circles. Top crust can either cover pie(s) or you can make cutouts.
To make the filling:
- Position rack in center of the oven and preheat to 375°F.
- Combine pear wedges, maple syrup, sugar, tapioca flour, lemon juice, crystalized ginger, vanilla extract, and lemon zest in large bowl to coat.
- Place filling ingredients into pastry shell(s).
- Top with pastry top crust or pastry cut outs such as leaves. If using a solid top crust make sure to cut slits or cut a center hole in the crust to allow steam to escape.
- Brush top crust or cut outs with milk and sprinkle with sugar.
- Place pie(or tarts) on a baking sheet so that the bottom of the pie crust will brown. Cover all of the edges of the pie crust so that they don’t over brown.
- Place pie (or tarts) on the center rack of the oven. Bake until crust is golden brown and juices bubble, about 1 hour.
- Transfer to rack and cool.
- Makes one 9 inch pie that serves 6-8 or one dozen mini tarts.