• Cooking Time: 50 minutes
  • Servings: 6
  • Preparation Time: 25 minutes


I came up with this on the fly. The family wanted dessert and I didn't have anything available at hand without running to the store. So digging through the pantry and fridge I managed to find everything I needed to make a pie crust, along with a few pears and oranges.


  • 3-4 Peels and chopped Pears
  • 1 Whole Orange (Sub: 1/2 cup high pulp orange juice) Juiced
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • Your Favorite Pie Crust Recipe (I used the crisco pie crust recipe for mine)


  • Preheat Oven 325
  • On the stove, boil down your top 4 ingredients
  • After it softens the pears and is covered with a syrup remove from heat
  • Get out your cupcake tin for this one
  • Roll out your dough
  • Using a large cookie cutter or knife, cut out round dough pieces to place in cupcake tins
  • Fill the mini crusts with the boiled down pear pulp
  • top each tart with another round piece of dough and cut off any extra dough
  • cut a hole in the top of the tart
  • Place tarts in over for 30-35 minutes. Remove when tops are a golden brown.

Categories: Pie  Tart 
© 2006-2017 BakeSpace, Inc. All Rights Reserved