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  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 6

These cute mini pies are filled to the top with a sweet pear filling for a perfect autumn treat. MORE+ LESS-

Paula Jones
October 31, 2012

Ingredients

2
eggs
1/2
cup sugar
5
tablespoons butter, softened
1/4
cup all-purpose flour
1/4
teaspoon salt
1 1/2
teaspoons vanilla
2
pears, thinly sliced
1/2
teaspoon ground cinnamon
1
Pillsbury™ refrigerated pie crust, softened as directed on box

Steps

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  • 1
    Heat oven to 350°F.
  • 2
    In large bowl, beat eggs, sugar and butter with electric mixer on medium speed about 4 minutes or until light and creamy. Gradually beat in flour and salt until combined. Beat in 1 teaspoon of the vanilla. Set aside.
  • 3
    Unroll pie crust onto work surface. Using 1 upside-down 4-inch mini tart pan as a cutter, cut 6 rounds from crust. Place crust round in each of 6 (4-inch) tart pans. Prick bottom of each with fork.
  • 4
    In small bowl, toss pears with remaining 1/2 teaspoon vanilla and the cinnamon. Divide egg mixture among tart shells. Arrange 3 to 5 pear slices on top of each.
  • 5
    Bake about 30 minutes or until crust is golden brown and pears are tender. Store in refrigerator.

Expert Tips

  • Recipe can be easily doubled or tripled.
  • Can substitute one 9-inch tart pan for the smaller tart pans.
  • Serve with vanilla ice cream, if desired.

Nutrition Information

No nutrition information available for this recipe

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