Honey-Glazed Pear and Fig Tart
By Joe
Source: NYT Cooking.
Halved figs and fanned pear slices baked in a crisp pastry case and brushed with warm honey.
Always check the labels of the products you use.
Method
- 1
Pastry. pulse the flour, icing sugar and salt, add the butter and pulse to crumbs, then add the yolk and enough water for the dough to clump. Wrap and chill 30 min.
- 2
Case. roll the dough to 28 cm, line the tin, trim and chill 20 min. Heat the oven to 190 °C (170 °C fan).
- 3
Blind bake. line with paper and beans and bake on the tray 20 min, then uncover and bake 5-8 min more, until pale golden.
- 4
Arrange. set the fig halves, cut side up, in a ring round the edge. Quarter, core and peel the pears, cut them across into 8 mm slices and fan them, slightly overlapping, inside the figs. Sprinkle with the sugar. Thin, even slices bake through at the same time as the figs.
- 5
Bake. about 35 min, until the fruit is soft and juicy.
- 6
Glaze. warm the honey gently and brush it over the hot fruit. Serve warm or at room temperature. Brushing the fruit while hot helps the honey soak in.
Storage
Best on the day. Keep leftovers covered in the fridge for up to 1 day.
EU nutrition claims
- Low salt: 0.3 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 64 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
14.1 g per serving
28.2 % of the 50 g daily maximum · 56.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based tart tin
- baking paper
- baking beans
- baking tray
- small knife
- small saucepan
- pastry brush
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 296 kcal |
| Protein | 3.3 g |
| Carbohydrate | 46.1 g |
| of which sugars | 26.1 g |
| of which free sugars | 14.1 g |
| Fat | 12.1 g |
| of which saturates | 7.3 g |
| Fibre | 3.1 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
