Pear-and-Fig Tart

Ingredients

• 1 9-inch tart shell, baked
• 1 pound small ripe figs, stemmed and halved
• ½ pound ripe Bosc pears
• 1 teaspoon sugar
• ¼ cup honey
• Kirsch to taste, optional

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    176 calories; 5 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 1 gram protein; 103 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Eight servings

Preparation

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 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.
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.

50 minutes