These mini tarts are sweet & savory and perfect for fall entertaining for brunch or cocktail parties!
Roll out the pies crusts flat onto a lightly floured surface and cut 12, 2 1/2 in circles out of each crust, if you are short 1 circle, gather the remaining crust into a ball and roll out, cut more for a total of 24 rounds
Prepare a mini 24 cup muffin pan with cooking spray and place one crust round into each muffin cavity pressing the bottom and sides, forming an edge at the top, cover and refrigerate until ready to fill and bake
Cook the bacon until crisp and place on a paper towel lined plate, leaving 1 tbsp. of the bacon grease in the pan
In the same pan add the onion, rosemary and thyme and cook for 3 minutes, stirring occasionally, set aside
Preheat oven to 400 degrees
In a mixing bowl combine the eggs, cheese, 1/2 & 1/2, cayenne pepper, black pepper and salt and mix well with a fork
Chop the bacon and add to the egg mixture along with the sauteed onion, pears and walnuts, mix well
Take the prepared muffin pan out of the refrigerator and divide the pear mixture into each cup and bake for 15 to 18 minutes or until set, cool for 5 minutes before removing each tart from the pan onto a wire rack. Serve warm.