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Fresh Asian Pear Mini Tarts
Created by DiAnna Chappelle, these charming mini tarts feature a warmly spiced filling of fresh Subarashii Kudamono Asian Pears nestled in buttery sugar cookie crusts. With hints of cinnamon, ginger, and clove—and a splash of pear wine—they bake into golden, fragrant bites perfect for gatherings or a simple sweet finish.
Ingredients
Tart Dough
1 package of (boxed) Sugar Cookie Mix
1 stick of butter, softened
1 Tbsp. flour
1 egg
Tart Filling
1 large Subarashii Kudamono Asian Pear, small dice
2 Tbsp. sugar
1 tsp. ground cinnamon
¼ tsp. ground ginger
⅛ tsp. ground clove
1 Tbsp. butter, melted
1 tsp. Asian pear table wine or dessert wine
Preparation
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In a sauce pan, combine all ingredients for tart filling and bring to a simmer. Simmer until pears are tender. Allow to cool.
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Mix tart dough according to the recipe on the package for cutout cookies. Once dough is mixed, use a tablespoon and separate dough to make into a ball. Form 1 inch ball of dough and place into tart pan. Tamp dough to form a depression for the filling.
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When all tart cups are made and tamped, use a teaspoon and fill each tart with filling.
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Bake at 350 degrees for 10 to 12 minutes or until tart shells are golden brown.
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