Getting into canning means you end up with a lot of Mason jar lids, being a DIY orientated person causes me to look for solutions to problems using materials at hand.
Now to be honest, making tarts is not a huge life problem for me, but after the tuna can cake I thought I would try a mason lid tart.
I enjoyed making single serve desserts, and with my wife wanting me to “get healthy” she wants me to control my portions.
This recipe is adapted from a 10 inch tart shell recipe, so it will make 15 or tarts – if you leave them in the lid for sturdiness, and wrap them they make good gifts.
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
- Pear Pie Filling (recipe below)
- Place the flour, salt, and sugar in a bowl and mix to combine.
- Add the butter and mix, until the butter is in small bits the size of peas.
- While mixing slowly pour the ice water into the bowl and mix until the dough starts to come together. .
- Dump onto a floured board and knead quickly into a ball.
- Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F.
- Spray your mason jar lids with nonstick spray.
- Pull clumps of dough (about 2 tbsp for each mini tart) from the large dough ball and smash them into each lid.
- Push the dough so it covers the bottom and sides of each lid.
- Refrigerate the formed shells while you prepare the filling.
- Set the mason jars on a cookie sheet
- Bake for 45 minutes to 1 hour, until the pastry is browned and the pie filling starts to set.
- Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.
- Loosen the tart with a metal spatula so it doesn’t stick to the edge of the lid. Push the bottom of the lid up, so the ring falls around your wrist.
- Allow to cool and serve warm or at room temperature.
Makes about 28 ounces, enough for a regular size pie
- 5 cups diced pears (I kept the skin on)
- 1 cup sugar
- 1 tsp cinnamon
- 2 tbsp flour
- 1/2 a lemon juiced
- Toss all the ingredients into a large pot, mix until the flour is distributed evenly.
- Allow to sit for about 30 minutes.
- Turn the heat on medium-high. Stir occasionally with a wooden spoon.
- Bring mixture to a boil and lower to low/medium heat. Stir occasionally.
- Keep over the heat for about 30 minutes, until it begins to thicken.
- Pour into a container, cool, then store in the fridge until ready to use.