Fig Tart

Fig and Pear Tart

April 23rd, 2016

This tart combines the rich sweetness of a fig newton with the refreshing flavor of pears, and the result is a buttery treat that tastes both indulgent and wholesome in the same bite. And with swirling layers of pears, it is as beautiful as it is delicious. For added panache, serve with a dollop of cremé fraiche.

Fig and Pear Tart

Adapted from Italian Family Dining

  • Pastry:

  • 1 cup all-purpose flour
  • 4 Tbs sugar
  • 1/2 cup butter, cubed and very cold
  • 1 egg, cold
  • Filling:

  • 1 11 oz jar of fig preserves (we use Trader Joe’s Fig Butter)
  • Juice of half a lemon (about 2 Tbs)
  • 3 firm pears, cored and sliced
  • 1 Tbs butter
  • 1/4 cup sugar
  • 1/4 tsp ginger (add more to taste)

For the pastry:

In a food processor, mix the flour and sugar, then add the butter and pulse a few times. Add the egg and pulse intil the mixture is combined but still very crumbly (Dough should hold together when gently squeezed). Dump the dough onto a pieve of plastic wrap and press into a disk, then wrap with the plastic and refrigerate for at least 30 minutes. After the dough has chilled, roll it out and place it in a 10″ tart pan, pressing gently to fit into the pan. Press down along the rim with a fork, and remove any excess dough as necessary. Return the dough to the refrigerator for 10-15 minutes.

For the filling:

In a medium-sized bowl, combine the fig preserves with the lemon juice (fresh-squeezed is best), and set aside. Peel (optional—we leave the peel on), core and slice the pears. Combine the sugar and ginger in a small bowl. In a large frying pan, melt the butter over high heat until it starts to brown. Place the pear slices in the hot pan and pour the sugar mixture over the top, then stir to coat. Cook until sugar is dissolved and bubbly, then remove from heat. (The pears will cook in the oven, so don’t cook them too much at this stage.)

Preheat oven to 400&degF. Remove the pastry from the refrigerator, and spread the fig preserves evenly across the bottom of the pastry. Arrange the pears on top in an overlapping pattern, and pour any remaining syrup from the pan over the top. Bake for 10 minutes, then lower the temperature to 350&degF and bake for another 45-50 minutes, until the crust and pears are golden brown.

Cool completely before serving. Serve with a dollop of cr&egraveme fraiche, or substitue with whipped cream (unsweetened, as the figs make this dish sweet enough).

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