Category
Desserts
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Here at Well Seasoned Table, we're all about recipes that look impressive but come together with only a few ingredients. These mini tarts accomplish just that, and are ideal for the sort-of-warm, still-kind-of-cool weather that early March brings.
All you'll need to make them is some pie crust, a crunchy Asian pear, a bit of butter or ghee (we couldn't resist using the Goddess Ghee's Brown Butter Ghee, YUM), and our Spiced Gingerbread Sugar, which lends tons of depth and flavor with only a few shakes. Eat 'em as is or top with whipped cream or ice cream and a bit more spiced sugar. Go big or go home, right?
Ingredients
1 tsp. butter or ghee
- 1 Asian pear (we used Butterscotch pears), cored and chopped
-
½ tsp. Spiced Gingerbread Sugar, plus more for sprinkling
- 1 tsp. water
- 1 refrigerated pie crust
- All-purpose flour, for dusting
- 1 egg, lightly beaten
Directions
Melt butter or ghee in a small saucepan over medium heat. Add Spiced Gingerbread Sugar and water and cook, stirring occasionally, until pears are softened but still hold their shape, 5 to 10 minutes. Remove from heat and let cool.
- Heat oven to 375° and line a baking sheet with parchment paper.
- Unroll pie crust on a lightly floured counter. Using a small plate or bowl as a guide, cut out two circles from dough, about 6” in diameter each.
Divide pear mixture between dough rounds, leaving a 1” border around the edge. Fold outer edge of dough toward the center to partially enclose filling, pleating as you work your way around the circle and pressing gently to seal. Brush dough with beaten egg, then sprinkle dough and filling with a bit more Spiced Gingerbread Sugar.
- Bake until dough is nicely browned and filling is bubbling, 15 to 20 minutes. Serve warm or at room temperature (with whipped cream or ice cream, if you wish).