Equipment
Ingredients
Tart Base
- 1 tart shell, pre-baked
Fruit Filling
- 450 g figs, stemmed and halved
- 225 g pear, peeled, cored, and sliced
- 5 g granulated sugar
Glaze
- 85 g honey
- 5 ml kirsch
Nutrition (per serving)
Method
Quarter, core, and peel the pears. Slice the quarters into 8mm (1/3-inch) thick pieces.
Place the halved figs in a circular pattern around the outer edge of the pre-baked tart shell.
Arrange the pear slices in the center of the tart, overlapping them slightly inside the circle of figs.
Sprinkle the sugar evenly over the arranged figs and pears.
Bake the tart at 190°C (375°F) for 35 minutes until the fruit is tender and cooked through.
While the tart is in the oven, combine the honey and optional kirsch in a small saucepan over low heat until warm and fluid.
Brush the warm honey mixture evenly over the fruit immediately after removing the tart from the oven.
Allow the tart to cool slightly and serve while warm or at room temperature.
Chef's Notes
- If kirsch is unavailable, a clear fruit brandy or even a splash of lemon juice can be used to balance the sweetness of the honey.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain crust texture.
Reheating: Warm in a 150°C (300°F) oven for 10 minutes to crisp the crust.
