Cranberry Pear Tarts

Learn how small desserts easily make a big impression. Individual cranberry pear tarts are infused with cardamom, cinnamon and brown sugar. The pre-made piecrust and the silicone mini pie molds make them effortless to bake! This is the ideal treat to bring when you are asked to supply dessert, or simply to make at home for the family!

Ingredients & Tools
Instructions

Ingredients

1 package (14.1 ounces) refrigerated pie crusts
3/4 cup firmly-packed light brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 1/2 cups peeled, cored and cubed Anjou pears
1 1/2 cups fresh cranberries
1/3 cup all-purpose flour
1/3 cup chopped pecans
pinch of salt
3 tablespoons butter, softened

Tools
Tart and Pie Molds - Mini Silicone Molds
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch

Instructions

Click to mark complete

Preheat oven to 400°F.
Cut six 5 in. circles out of pie crusts. Fit dough circles into mini tart pans; place onto cookie sheet.
In small bowl stir together 1/4 cup brown sugar, cornstarch, cardamom, and cinnamon. In medium bowl combine pears and cranberries. Add sugar mixture and stir until ingredients are well combined. Divide filling evenly among tart shells, about 1/2 cup per tart.
For topping, stir together 1/2 cup brown sugar, flour, pecans and salt in medium bowl. Mash in butter until mixture is paste-like. Crumble and sprinkle evenly topping over tarts.
Bake 30-35 minutes or until streusel and tart shells are golden brown. Cool completely in tart cups on cooling grid.
Makes 6 mini tarts.