Fig and Pear Tart
Late-summer pears and figs are rarely combined in desserts, but they should be. Their textures are interesting and when ripe they are a enticing duo in this very easy tart.
Makes
Serving size
Ingredients
INGREDIENTS FOR PASTRY:
1 cup unbleached flour
1 cup almond flour
2 tablespoons sugar
Pinch sea salt
½ cup unsalted butter, chilled, cut into pieces
2 medium egg yolks
1 tablespoon ice water
INGREDIENTS FOR FILLING:
2 small (300 grams) ripe pears, cut into a small, even dice
½ teaspoon cinnamon
5 (141 grams) figs, ripe, stemmed and sliced
1 teaspoon vanilla extract
1 tablespoon demerara sugar
Special Equipment:
10 Individual tart molds or one 10-inch tart pan
Instructions
DIRECTIONS FOR PASTRY:
- Preheat oven to 400°F.
- Combine flour, almond flour, sugar and salt into a large bowl.
- Work the butter into the flour using a pastry cutter, a fork or your fingertips, working until the mixture resembles coarse pea-sized pieces.
- Beat the egg yolks with water in a small bowl. Add them to the flour mixture and knead the mixture into a soft ball of dough.
- Divide dough into 10 even balls. Press dough into 10 individual tart molds or press the entire dough into one large tart mold.
- Prick the bottom of the dough with a fork.
- Top filled molds with parchment paper and weigh down with dried beans or pastry weights.
- Bake for about 12 to 15 minutes, until the pastry is half baked for individual molds. Bake for 20 minutes if using one large tart mold.
- Remove from the oven and cool for 10 minutes.
DIRECTIONS FOR FILLING AND ASSEMBLY:
- Toss diced pear with cinnamon. Set aside.
- Toss figs with vanilla and demerara sugar in a small bowl.
- Arrange fruit in an attractive pattern over the half-baked shell(s).
- Bake for another 10 minutes for individual molds or 15 minutes for one large mold.
- Remove when the crust is golden and the fruit sugar caramelized. Cool for 15 minutes.
- Serve warm, with or without a desired topping.
Cooking Tip
To keep the pears from turning brown after you have diced them, squirt a few drops of lemon juice over them.
Recipe Contributed by FamilyCook Productions
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