Pear And Fig Tart Recipes

PEAR AND FIG TART

Steps:

• Preheat oven for 350°F.
• Roll out pie-crust dough and place inside a lightly greased and floured tart pan. Push dough against edges and into the corners of pan; remove and discard excess.
• Spread chèvre evenly across the bottom.In a small mixing bowl, toss pears, figs, honey, oil, rosemary and salt.
• Using your hands, arrange pears and figs over chèvre, first layering pears along the outer edge and adding figs as you move inward. Brush entire top of tart with remaining honey-herb mixture; sprinkle Feta on top.
• Bake for 22 to 25 minutes, until crust is golden brown.
• Let cool. Remove from pan, garnish with more Feta, cut into slices and serve.

PEAR AND FIG TART

Steps:

• Line an ovenproof tart dish with baking paper.
• On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
• Make a mound out of this mixture and make a well in the centre. Add the eggs and lemon zest (careful not to grate the bitter pith in too!)
• Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
• Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather).
• Peel, core and halve the pears. Halve the figs.
• In 50 g of butter and 100 g of sugar, caramelise the fruit, covering the pan for the first 10 minutes so that the fruit releases its liquid. Then continue to cook without the lid for a further minutes, until the fruit is covered with a thick syrup.
• Arrange the syrupy fruit in the tart dish in a circular pattern, remembering to put the side that will be visible face down.
• Roll out the pastry dough carefully and place over the fruit, pressing the edges of the dough into the sides of the dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies!
• Cook in an oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown.
• Turn upside down carefully onto a plate.
• Serve with whipped cream or custard (see the tiramisù recipe), or even whipped cream folded into custard...

NO SUGAR ADDED FIG & PEAR TART

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Add all filling ingredients into a food processor or blender and process until thick, smooth paste is formed.
• In a bowl add hazelnut flour, coconut flour, salt and cinnamon and whisk until well mixed. Add pear-sauce and stir until fully mixed.
• Add crust mixture into a fluted tart pan with pop-out bottom, firmly press crust mixture evenly into pan.
• Add fig mixture to pan and spread evenly over crust.
• Bake for 30-35 minutes.
• Topped with thin sliced pear, fresh figs and crushed hazelnuts!

PEAR-AND-FIG TART

Steps:

• 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 1/3-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.
• 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.

PEAR AND CUSTARD TART

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.