A couple years ago I was introduced to a Land-O-Lakes recipe for Cranberry Tarts that pretty much blew my mind. I love things that are tart and sweet. Only problem? My husband and boys don’t really like how tart cranberries are (I know, crazy) and when I would make a bunch around the holidays, they wouldn’t eat much of them. I would eat all of them. I didn’t really see a problem in that, except that I figured I should come up with something we could ALL enjoy. So I started started brainstorming and experimenting. I didn’t change the crust much because it is wonderfully buttery, flaky, and simple. I changed up the filling with something everyone loves: apples and pears (the pears tone down the tartness of granny smith apples)!

 

Almond Apple Pear Tarts

Here is your shopping list/ingredient list:

flour

golden flax (optional)

unsalted butter

cream cheese (8 oz)

almond extract (optional)

1 Granny Smith

1 D’Anjou pear

granulated sugar

cinnamon

orange zest from 1 orange

orange juice from above orange

brown sugar

1 small egg

vanilla

sliced almonds

 

Instructions:

Preheat your oven to 325.

Beat together the butter and cream cheese and almond extract, then add in the flour and flax. Dough will a little sticky (but not much), and you should be able to form a ball. Set aside.

For the filling, gather together your apple, pear, and orange, and start peeling, slicing and dicing:

 

To cut out the core, I learned this little trick on Food Network one day… hold your apple or pear quarter on the cutting board, face down, and cut at a slight angle. It will save your fingers from accidental slippage and bleedage.

 

Then slice the quarter into 4-5 slices and then dice those babies up… like tiny, man.

Repeat the process for the pears. Zest your orange peel, cut it in half and squeeze the spoonful of orange juice over your apples and pears. The acidity of the orange juice will prevent the apple from browning to soon.

Then add in the sugar, cinnamon, and zest:

Mix up the filling and set aside.

For the topping, cream the butter, sugar, egg and vanilla. Then add in the crushed almonds and stir until all is combined. Set aside.

Now the fun part! Break off little balls of crust dough (about a heaping teaspoon amount), and drop one in each mini muffin cups. Did I mention you need a mini muffin tin? No? Well, you do. You definitely do.

This is a part little hands can help with! Push the dough in the cups so that it goes up the sides and it about even thickness. I had my daughter push them in a little and then I went back and evened it out. Teamwork!

 

Now fill those little cups with your apple/pear filling:

 

The next part is both a little messier and delicious. Why does butter and sugar taste so good? And add some almonds? Get outta here.

Top each filling with a small spoonful of buttery/sugary/almondy topping:

Bake at 325 for 25 min.

Wait for them to cool about 10 minutes before removing. Then stand back and admire:

 

These are ridiculously good. They would be divine with a little ice cream, but a glass of milk is refreshing too!

 

Look at that filling!

 

And that is it! Almond Apple Pear Tarts! Perfect for fall!

I was lucky enough to be included with a group of super talented bloggers in collaborative effort of the 2nd annual: Taste of the Season!

Make sure to check out their recipes as well!

Spiced Pumpkin Mocha Latte by City Farmhouse | Caramel Apple White Chocolate Chip Cookies by Yellow Bliss Road | Almond Apple Pear Tarts by Shades of Blue | Spiced Pumpkin Maple Syrup by Ella Claire | Fall Marshmallow S’More Pops by Craftberry Bush | Pecan Walnut Pie with Cream Cheese by Thoughts from Alice | Chocolate Pumpkin Cream Cheese Swirl Bars by Clean and Scentsible | Gluten Free Pumpkin Muffins by AKA Design | Grown Up Apple Crumble by Finding Silver Pennies | Pumpkin Pie Made From Scratch by Town and Country Living