Pear and figs. A match made in heaven. I found these luscious organic Bartlett pears at BJ’s, yup, BJ’s and they were divine. I ate a lot of them by themselves, but then I figured I should share the wealth and bake them up in a tart! I swear by the fig butter you can by at Trader Joe’s, but you can really use any jam or fruit butter in this recipe, as long as you think it will taste good with pear. Then again you could substitute apple very easily, too!
Thaw your sheet of puff pastry and roll it out a bit, into a long rectangle. Poke a bunch of holes in it with a fork so it won’t be a puffy mess while it cooks.
The melt 3 Tablespoons of butter. Add in 2 Tablespoons of fig butter, 3 Tablespoon of brown sugar, and 1 teaspoon of lemon juice. mix it all together so that it forms a nice spread. Spread it onto the puff pastry, leaving a 1/2 inch border around the edges. I used a pastry brush for spreading.
Now you want to cut your pear nice and thinly. Then layer it over the spread so that the slices are slightly overlapping each other. Spread the remaining fig spread over the tops of the pear slices.
Fold the edges of the pastry over each other and brush an egg wash over the edges. Sprinkle with Demerara sugar (nice thick sprinkle-like sugar) and bake at 400 degrees for about 15-20 minutes, until it is nice and brown and the bottom isn’t too soggy. Voila! Easy, pretty dessert you can bring to a friend’s house. Looks like it took all day, you knew it was under 30, woot!
- 1 puff pastry sheet
- 2 ripe pears
- 3 Tablespoons butter, melted
- 2 Tablespoons fig butter or other jam
- 3 Tablespoons brown sugar
- 1 teaspoon lemon juice
- 1 beaten egg
- Demerara Sugar
- Preheat oven to 400 degrees.
- Combine the melted butter, fig jam, brown sugar and lemon juice.
- Roll out the puff pastry sheet into a rectangle. Poke holes in the sheet with a fork to prevent over puffing.
- Brush pastry sheet with butter mixture, leaving 1/2 inch border.
- Thinly slice the pear and layer over the spread. Cover the pear slices with the remaining spread.
- Fold the edges of the pastry over to create a crust. Brush with the egg wash and sprinkle with the sugar.
- Bake for 15-20 minutes, until brown and golden.