1 large tart apple (such as a Granny Smith)
1 large pear
1/4 cup dried cranberries
1/3 cup Madhava Organic Coconut Sugar
1/2 teaspoon cinnamon
1 (17.3-ounce) package frozen puff pastry sheets, thawed
2 tablespoons butter, chilled
Peel and core apple and pear. Dice each into 1/4-inch pieces to yield about 2 1/4 cups diced fruit. Place diced fruit in a bowl. Add dried cranberries.
Combine Madhava Organic Coconut Sugar and cinnamon, sprinkle over fruit. Gently stir until mixed. Set aside while preparing pastry tarts.
Unroll pastry dough onto a flat work surface. Use a 3-inch circle cutter to cut dough. Press each dough circle into a cup in a mini-muffin pan to form a tart cup.
Spoon about 1 tablespoon filling into each cup, stirring filling frequently to redistribute liquid. Excess liquid remaining in bowl can be discarded.
Cut butter into 4 slices, then cut each slice into 8 cubes. Place a cube on top of each tart.
Bake at 400 degrees for 15 to 20 minutes or until pastry is browned and filling is bubbly.
Cool in pan 1-2 minutes before removing to a cooling rack.
For extra yumminess, top each tart with sweetened whipped cream, or make it an a la mode treat with an Agave Ice Cream!