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Rustic Fig, Onion & Pear Tart

 Rustic Fig, Onion & Pear Tart
“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
12 ServingsPrep: 50 min. Bake: 15 min.


  • 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

2 of 2

Rustic Fig, Onion & Pear Tart (continued)

Directions (continued)

  • filling is bubbly. Yield: 12 servings.
Nutritional Facts: 1 slice equals 228 calories, 8 g fat (3 g saturated fat), 16 mg cholesterol, 111 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g protein.