Easy Pear and Fig Tart

Featured in the Honolulu Star-Advertiser on October 23, 2019.

Easy Pear and Fig Tart


Easy Pear and Fig Tart

  • All-purpose flour for dusting
  • 1 (14-ounce) sheet frozen puff pastry, thawed
  • 1 Bosc pear, sliced lengthwise about 1/8-inch thick
  • 6-8 figs, sliced lengthwise about 1/8-inch thick
  • 1 egg beaten with 1 tablespoon water
  • 1/3 cup pure maple syrup (may substitute with honey)
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Powdered sugar for dusting


  1. Heat oven to 350°F.
  2. Line a baking sheet with parchment paper and lightly dust with flour.
  3. On baking sheet, roll out pastry into a 14-by-11-inch rectangle.
  4. Arrange pear and fig slices over pastry, in slightly overlapping layers, leaving a 1/2-inch border.
  5. Brush fruit with egg wash.
  6. Bake for 15 minutes.
  7. In a small saucepan over medium heat, combine maple syrup, butter, cinnamon and nutmeg; stir, until butter is melted, and mixture is thoroughly combined and runny, about 2 minutes; set aside.
  8. Remove tart from oven; brush fruit lightly with about one-third of the maple syrup mixture.
  9. Continue baking until fruit is tender and pastry is golden brown, about 15 minutes.
  10. If more browning is desired, heat broiler and place tart under broiler for 30 seconds at a time, watching it carefully to prevent burning, until desired color.
  11. Remove tart from oven; brush fruit with remaining maple syrup mixture.
  12. Let cool slightly.
  13. Lightly dust with powdered sugar just before serving.
  14. Cut into slices and serve warm with vanilla ice cream.

Serves 8.

Approximate Nutrient Analysis per serving (not including powdered sugar or vanilla ice cream):
430 calories, 23 g fat, 7 g saturated fat, 30 mg cholesterol, 150 mg sodium, 54 g carbohydrate, 4 g fiber, 25 g sugar, 5 g protein


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