You may have noticed that I love to cook with fruit purée! More often than not I just use commercially available pouches, because it’s so much easier. On their own, the pouches are actually pretty high in sugar, so why not spread them out over a whole recipe and create something interesting! These little tarts could not be easier to make.

Variations: You can use apple purée instead of pear. For Christmas baking, try adding finely chopped mixed fruit and a sprinkle of cinnamon for a minced pie alternative.