Holiday Pear Tartlets and an Easy Shortbread Pecan Crust

I know I’ve disappeared for a long while but there really is a good reason this time. To make a long story short, let’s just say for now, it’s been a busy fall season. I’ll tell more later, but right now, I’m thinking about doing a little holiday baking. I usually put together a basket full of cookies, breads, and things to give as gifts for the holidays and I have just narrowed down my choices for this years package. And, next week, I will be off traveling until the new year for the holidays. So, needless to say, I think I’ll be busy this weekend!

A few weeks ago, I received a nice package of assorted cookies from Walkers. I’ve always loved Walkers shortbread – they are the perfect antidote to an afternoon tea and cookie craving. I wanted to put a dessert together that incorporated the cookies somehow and I came up with these cute pear tartlets. This is a quick and easy one — the crust, thanks to Martha, is made by combining about a cup of ground shortbread cookies, nuts, (pecans in my case), and melted butter. You throw these items in the food processor and pulse until it becomes a delicate meal. You can then press the dough into the tart pans and refrigerate while you prepare the pears.

I used two bartlett pears, since I had them on hand. Although, delicious and sweet, they’re not the best choice for baking as they tend to get mushy when heated. These stayed intact fairly well, but you might want to try using the bosc or anjou variety since they hold up nicely due to their naturally firm texture. I sliced  the pears and tossed them into a bowl with a teaspoon of sugar and lemon and arranged the slices in the refrigerated tart shell. Before baking, I dotted the pears with cold pieces of butter so as the tart baked, the butter melted right into the fruit.

These were really delicious. The crust, when baked, is actually more like a cobbler consistency- a little crumbly yet nutty and sweet from the pecans. So, if you decide to use this crust recipe don’t be surprised if it doesn’t have that classic, flakey, shortcrust crispness. It’s still really good just more crumble- like. Serve the tartlets with a spoonful of homemade fresh vanilla whipped cream ( this is always my choice) or ice cream.

Thanks again to Walkers Shortbread for sending me a generous box of delicious cookies. If you would like to order your own box of Walkers shortbread, you can do so here, and if you enter the coupon code “holidays10″ you will receive 20 % off of your total order!

Happy Holidays!!!

Pear Tartlets with Shortbread Pecan Crust

The Crust:

See Martha’s recipe here!

The Filling:

2 pears, sliced
2 tsp sugar
1 tsp lemon juice
1-2 tbsp cold butter

Preheat oven to 350. Prepare tart shells as directed by above recipe or make your own. Refrigerate while you prepare pears. Slice pears and combine into a bowl with sugar and lemon and toss gently yet thoroughly. Arrange slices on refrigerated shells and dot pears with a little butter before baking. Let cool and serve warm with whipped cream or ice cream.

Tagged as: easy holiday desserts, holiday fruit desserts, pear desserts, pear tartlets, pears, pecans, shortbread pecan crust, walkers shortbread