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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
  • Total Time
    Prep: 50 min. Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 slice: 228 calories, 8g fat (3g saturated fat), 16mg cholesterol, 111mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 2g protein.

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Reviews

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Average Rating:
  • Talionin
    Jul 23, 2011

    It was alright. I only added one onion when it called for 3. Still everyone who tasted it said it would have been delicious without the onion.

  • dneimarc
    May 1, 2011

    I really enjoyed this tart, I served it at a brunch and everyone seemed to like it. Yes, I will make it again.

  • bt2257
    Mar 17, 2011

    Has a very interesting flavor. Everyone loved it. I substituted puff pastry for the pie crust and it worked well.

  • anniem12504
    Feb 9, 2011

    This was one of the biggest wastes of expensive fig jam I've ever seen. Truly horrible flavor-I just threw away the entire pie. Save your money.