Pinterest, the treasure trove of ideas! A photo of miniature fruit tarts in teeny mason jar lids caught my eye right away. How can you resist something so small and cute? Individual portions, an unusual baking pan. This one definitely got pinned on my board.
I just had to find the perfect time to bake it. I didn’t want to bake a whole batch and have all of them for just my little family to eat. I didn’t have time during the summer between all of our trips to here and there. How about in the Fall? How about a dessert for book club? Perfect!
While my picture is nowhere near as cute as the one on pinterest (and the original blog post), it was very, very tasty. I would definitely make these again. Enjoy!
Peach Tart in a Mason Jar Lid
Source: Fat Girl Trapped in a Skinny Body
Recipe from Ina Garten
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, diced
1/2 cup ice water
Peach Pie Filling (recipe below – can be made ahead of time and refrigerated)
For the pastry, combine the flour, salt, and sugar in a bowl. Add the butter and blend until it is in small bits the size of peas. Pour ice water and mix just 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 (or put it in the freezer for about 20 minutes).
Preheat the oven to 400 degrees F. Spray your mason jar lids with nonstick spray. (I also used parchment paper between the crust and the lid.) Pull clumps of dough (about 2 tbsp for each mini tart) from the large dough ball and smoosh them into each lid. Push the dough so it covers the bottom and sides of each lid.
Prepare the pie filling, if not already prepared.
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.
Peach Pie Filling:
5 cups diced peaches
1 cup sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
1/2 of a lemon, juiced
Toss all of 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 or pour into pastry crust.
*Can be made up to 2 weeks in advance and stored in an air tight container in the refrigerator.
Makes about 12 mini tarts