Pear-and-Fig Tart
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
- 19-inch tart shell, baked
- 1pound small ripe figs, stemmed and halved
- ½pound ripe Bosc pears
- 1teaspoon sugar
- ¼cup honey
- Kirsch to taste, optional
Nutritional analysis per serving (8 servings)
104 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the figs in a circle around the edge of the tart shell. Quarter, core and peel the pears, being careful not to break them. Cut the pear quarters across into ⅓-inch-thick slices. Arrange the slices, overlapping them slightly, inside the circle of figs. Sprinkle with the sugar. Bake until the fruit is cooked, about 35 minutes.
- Step 2
Place the honey in a small saucepan over low heat until warm. Stir in kirsch if using and brush honey mixture over the fruit. Serve warm or at room temperature.
Private Notes
Comments
Sounds great. What temperature oven?
I followed the recipe and the figs came out quite dry. Oven temp: 350. The pears were fine. I wonder about placing the figs underneath the pears so juice could moisten the figs or doing something to the figs first to moisten them, or, or, or....! Any ideas from someone? Thanks.
Again, what temperature should the oven be at?
Sounds great. What temperature oven?