Use Mason jar lids to make portion sized fruit pies like these mini pear and fig tarts!
Yield:8 tarts 1x
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1/2 cup sugar
1 tablespoon half & half or heavy cream
1/8 teaspoon almond extract
5 tablespoons unsalted butter, thinly sliced
1 tablespoon unsalted butter
3 tablespoons apricot preserves
3 pears, cored and thinly sliced
8 fresh figs, cut into eighths
4 sprigs fresh thyme
Preheat oven 350 degrees Fahrenheit.
For the crust, beat together flours, sugar, egg, half & half and almond extract. Add 5 tablespoons of sliced butter and mix together until a sticky ball of dough forms. Refrigerate for 30 – 60 minutes.
On a heavily floured surfaced, knead dough a few times and divide into eight balls. Pat each ball into a 4-inch circle. Place each circle in 3½-inch Mason jar lids that have been greased. Pat down and push dough up the side of the rim of each lid. Prick the bottom of each crust with a fork.
Place each crust directly on the oven racks and bake for about 20 minutes or until the crusts’ edges start to turn golden brown.
While tart crusts are cooking, heat 1 tablespoon butter in a cast iron skillet over medium heat. Once melted, whisk in apricot preserves.
Gently add in pears, figs and thyme. Stir carefully and occasionally for 5 minutes until they are heated through and glaze starts to form on the bottom of the pan.
Remove crusts from oven and spoon pear and fig mixture over each crust. Spoon out any extra glaze in pan and drizzle over each tart.
Place back in oven and bake for another 5 minutes.
Remove from oven and after cooling for a few minutes, remove the outer rim and the bottom parts of the Mason jar lids from the tarts. Plate each tart and sprinkle with extra fresh thyme leaves if desired. Serve immediately.