Fall dishes are usually filled with pumpkin spice, apple and cinnamon, stews and soups galore. But there are other flavor convos that make me feel warm and fuzzy inside too. These ginger apple pear tarts are a relatively light little treat, and bring on that feeling of the dog days of fall.
These are so easy to make if you have premade tart shells. You can buy them frozen, or you can make them with this tried and true recipe for mini tart shells, and freeze some yourself (in case of tart emergencies). Making the filling takes no more than 15 minutes, and most of it is passive occasional stirring. I love the flavor of fresh ginger, and it pairs so beautifully with the caramel sweetness of the pears and apples. You can also make this filling and put it on top of ice cream. Or waffles… Or anything else you think of…. Enjoy!
Ginger Apple Pear Tarts
Ingredients
- 12 Mini tart shells
- 1 Tbsp. Butter
- 1 Cup Apples, diced small
- 1 Cup Pears, diced small
- 1 1/2 Tbsp. Fresh grated ginger
- 6 Tbsp. Brown sugar
Instructions
- In a saucepan, melt the butter over medium heat. Add the pears and apples and stir until they begin to soften, about 3 minutes.
- Add 1 Tbsp. of ginger and all of the sugar. Stir well and continue to cook stirring occasionally for 12 minutes. Most all of the liquid should be gone, and there should be a caramel brown syrup on coating the fruit.
- Remove from heat and stir in the remaining 1/2 Tbsp of ginger. Fill tart shells with the fruit mixture and serve warm.
Notes
