Apples, pears, and figs mix with smoked almonds elevating this fruity dessert. I think mini tarts are the way to go when entertaining, they look so cute in their individual dishes, and make guests feel you did something just for them.
This recipe makes eight individual tarts, but if you don’t have the baking tins, it will make two pies. Prepare the tarts earlier in the day and bake about an hour before you want to serve straight out of the oven, for the most oohs and ahs.
I included the smoked almonds in the mix as part of the Smoky Party plan, which gives you recipes and ideas for throwing a professional-looking party.
MAKES 8 MINI TARTS OR 2 NINE-INCH PIES
LEAVE TIME TO DEFROST CRUSTS
Wholly Wholesome Organic Pie Dough, 2 pieces
Defrost pie dough—this brand requires 3 hours of defrosting, so plan ahead. When totally defrosted, unroll carefully. Cut into 4 triangles if making mini tarts.
GET OUT THE FOOD PROCESSOR… MAKE THE NUT SUGAR MIX
1/2 CUP smoked almonds
1/4 CUP natural sugar
Pulse nuts till crumbly. Add sugar, pulse to mix.
PREPARE FRUIT FILLING
1/2 CUP natural sugar
Juice from 1 lemon
2 TB cornstarch
Cut apples and pears into thin slices. Finely chop figs. Toss in a bowl with sugar, lemon, cornstarch.
PREHEAT OVEN 375ºF…PREPARE THE TARTS
nut sugar mixture
1 egg, beaten
Place dough in tartlet pans, letting edges hang over. Cover bottom of dough with nut/sugar mixture. Divide fruit filling between all. Fold in edges of dough, brush with egg. Sprinkle nut/sugar mix all over the top.
BAKE THE TARTS
Bake uncovered for 30 min, cover with aluminum foil, bake additional 15 min. Let tarts cool around 20 min before serving.
We've got more recipes with smoky ingredients to wow guests with, check it out in 01 Smoked