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from Teresa's cookbook

Mini Pear Tarts – In Mason Jar Lids




  • Pastry Crust
  • Recipe from Ina Garten
  • Makes 1 10 inch free form tart shell
  • Serves 8 (I bet you can squeeze 12-16 mini tarts out of this recipe)
  • Time: 2 hours (a lot of that is inactive)
  • Pear Filling
  • Makes about 28 ounces, enough for a regular size pie
  • Recipe from the back of a Ball Mason Jar Lid Box
  • 5 cups diced pears (I kept the skin on)
  • 1 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp flour
  • 1/2 a lemon juiced
  • Preparation:
    1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
    2. *Or put it in the freezer for about 20 minutes.
    3. Preheat the oven to 400 degrees F. Spray your mason jar lids with nonstick spray.
    4. Pull clumps of dough (about 2 tbsp for each mini tart) from the large dough ball and smoosh them into each lid. Push the dough so it covers the bottom and sides of each lid.
    5. *If you are making 1 pie or tart, roll out the dough so it’s about 1/4 of an inch thick into a large rectangle.
    6. Refrigerate the formed shells while you prepare the pears.
    7. *If you prepared the pears in advance and they are just sitting in the fridge, you can leave out this step. I did, and my tarts turned out great.
    8. Bake for 45 minutes to 1 hour, until the pastry is browned and the pie filling starts to set. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. It’s ok if some of the filling runs, it just gives it a ‘rustic’ effect.
    9. Loosen the tart with a metal spatula so it doesn’t stick to the edge of the lid. Push the bottom of the lid up, so the ring falls around your wrist. Ta daaaaa, your mini tart is ready.
    10. Allow to cool and serve warm or at room temperature.
    11. *You can wrap the individual tarts and freeze them also. Just thaw them completely before serving.

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