“This recipe was one of my first creations, and it combines flavors I love. They work together well and are perfectly suited for the rustic crust. I’ve served this as a side dish and a dessert.”—Tina MacKissock, Manchester, New Hampshire
- 3 large sweet onions, halved and thinly sliced
- 3 medium pears, peeled and sliced
- 4-1/2 teaspoons olive oil
- 4-1/2 teaspoons butter
- 1 cup fig preserves
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1/8 teaspoon salt
- 1 sheet refrigerated pie pastry
- 1/8 teaspoon pepper
- 1 egg, beaten
- In a large skillet, saute onions and pears in oil and butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown.
- Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly.
- Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside.
- Place pie pastry on a greased 12-in. pizza pan. Spoon pureed onion mixture over the pastry to within 2 in. of edges; sprinkle with pepper. Top with reserved onion mixture. Fold up edges of pastry over filling, leaving center uncovered. Brush edges of tart with egg.
- Bake at 450° for 15-20 minutes or until crust is golden and filling is bubbly. Yield: 12 servings.
Originally published as Rustic Fig, Onion & Pear Tart in Taste of Home February/March 2011, p67
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