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Ginger Apple Pear Tartlet

This recipe was featured in one of the many outstanding Philadelphia Local Food blogs, Straight From the Farm and is featured by permission of writer and friend of local food, Jennie Love!  Thanks, Jennie!


Adapted from


  • 3/4 c. gingersnap crumbs (made from gingersnap cookies)
  • 2 T. melted butter or margarine
  • 1/2 (8 ounce) package of reduced fat cream cheese, room temperature
  • 1/3 plus 1/4 c. granulated sugar, divided
  • 1 t. all-purpose flour
  • 1/4 t. vanilla extract
  • 1 small egg, lightly beaten
  • 1 small apple, peeled and thinly sliced (Jennie reccomends Nittany - a farmer approved choice!)
  • 1 small pear, peeled and thinly sliced (I recommend Bosc until the day we grow Asian pears)
  • 1/4 t. ground cinnamon

In a small bowl, combine gingersnap crumbs and melted butter, tossing well to combine.  Spray (2) three-inch removable bottom tart pans with non-stick spray.  Press crumb mixture into bottom and up the sides of the tins.  Bake at 350 F for 5-7 minutes.  Set aside to cool.

In a small mixing bowl, beat cream cheese with 1/3 c. sugar, flour and vanilla.  Add egg and beat gently or on low speed just until combined.  Fill crusts 3/4 full with filling.  Combine remaining 1/4 c. sugar with cinnamon and toss with pear and apple slices.  Arrange fruit slices over cream cheese filling. 

Place tarts on a baking sheet and bake in a 350 F oven for 20-25 minutes or until tarts are almost set up.  Push up gently on tart bottoms just to loosen the tart, but do not remove from form yet.  Allow to cool for about an hour before removing from tin, afterwhich chill in the refrigerater for at least 2 hours before serving.

(serves 2)

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