although plums and pluots are at the end of their season, the asian pears are just starting to get good. i grabbed some from the silver lake famers’ market to make this tiny and seasonally-spiced dessert.
hazelnut crust
1 c hazelnuts
2/3 c whole wheat flour
1/2 c earth balance
1/4 c sugar
1 tsp cardamom
1 tbsp water
filling
2 asian pears
1 tsp ground cloves
1 tsp ground cinnamon
1/3 c sugar
1 tsp vanilla extract
the juice of 1 lemon
crush the hazelnuts in a food processor or blender until no large chunks remain.
in a large bowl add the crushed hazelnuts and remaining crust ingredients. the mixture may seem crumbly but it should stick together when you press it between your hands. if it doesn’t add a tad more water.
press the crust into a cupcake tin. i greased and floured the pan, but they didn’t come out as easily as i thought they would. this recipe would work much better if you used cupcake liners so they could pop right out.
make the filling by slicing the asian pears and combining with other ingredients in a large bowl.
drop into the mini pie crusts and drizzle the remaining juice over the top. i also crumbled a bit more of the crust over the top.
bake for 40 minutes at 350F and increase the temperature to 425F in the last 10 minutes.
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[...] to whip up some mini pies soon, kinda like these, as I’ve got an overabundance of locally grown apples. But I’m sorely lacking in the [...]