I absolutely hate throwing away fruit, yet it seems like everything ripens at the same time making it a challenge to eat everything! That’s why I love baking fruit. It’s a great way to go through a lot of fruit that is ready to eat without any waste because baked fruit disappears quickly. If you keep frozen pie crust on hand, then you’ll always be prepared to make open-faced fruit tarts.
Easy Pear & Cardamom Tart Recipe
For this recipe, you will need:
- 1 Sheet of Frozen Pie Crust (sheets)
- 3 pears that are ripe or almost ripe
- Powdered Cardamom
- Optional: ginger crystals by Savortree add a fun sweet twist with the cardamom
- Olive oil spray
How to Prepare:
Thaw out one sheet of frozen pie dough – it only takes about 30 minutes to thaw before you can roll it out.
I used a small bowl to make circles. Put each circle on parchment or baking paper on a cookie tray.
Cut the washed fruit (skins on) and layer in the center.
Sprinkle with cardamom.
Take up the edges all around the circle by pinching. This will help keep the fruit and juices in while baking.
Drizzle a little honey on top of each one.
If you have olive oil spray, lightly spritz each tartlet.
Sprinkle with ginger crystals and bake for 18 minutes at 375. Serve hot!