Recipe: Pear and Walnut Tartlet

February 06, 2009

As I’ve mentioned before, I’m no baker! Here's a dessert that's no nonsense, quick, sugar free, tastes yummy, and very difficult to get wrong. It’s also a great way to use overripe fruit, and it's even better with a big scoop of ice cream.

Pear and Walnut Tartlet
Makes 6 or 7 mini tarts (depending on how high you like to pile your filling.)


  • 7 frozen mini tart shells

  • 1 ripe pear. You can also substitute apple, peaches, nectarines, or bananas

  • 50 grams chopped walnuts or pecans (approximately 4 heaping tbsp)

  • 2 tsp cinnamon powder

  • 3 tbsp honey

  • 1 tsp vanilla extract

  • Optional: 1/2 tsp nutmeg. A couple squeezes of lemon juice or a tiny bit of grated lemon rind.

  1. Preheat the oven to 375 degrees F.

  2. Remove the core and seeds from the pear and roughly chop into chunks.

  3. In a bowl mix the pear, cinnamon, vanilla extract and walnuts together.

  4. Fill each tart cup with the pear mixture.

  5. Drizzle honey generously over each cup.

  6. Bake for 30 minutes or until the edges of the tart are golden brown.

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