I always say that I like tarts more than pie. I’m not really sure why that is. Maybe because the crust is slightly different? Or are they essentially the same only in different pans? Maybe it’s because the ratio of crust to filling is more even? I can never quite decide. In any case, I love tarts. I make far more than I should, but not too often that we tire of them. I think of it as practice for Thanksgiving. And that practice lasts all year long, but is that so wrong? This Pear and Dried Fig Tart is one amazing tart, I’ll tell you. One that my family agreed needs to be part of our regular rotation.
There are only a couple of weeks until Thanksgiving. Have you started planning your menu yet? I think I started planning and looking for new recipes in August. I really do love finding or creating new recipes to make for Thanksgiving. Each year I come up with a new pie or tart to try along with our tried and true favorites.
The past few weeks, as I’ve tested out this lovely Pear and Dried Fig Tart, I’ve been getting even more excited for Thanksgiving to arrive. The crust perfectly compliments the filling – ground hazelnuts with a pinch of cinnamon and cardamom. The filling itself is fairly simple and relies on the dried figs and pears for all of the flavor. No sugar is needed! Just a little drizzle of honey and the fruit does the rest.
The topping is another star, I think. Creme fraiche is absolutely one of the most delicious things in the world. If you can’t find it, you can substitute Greek yogurt or sour cream. Or you can make your own from buttermilk and heavy cream. It’s sweetened just a bit with a little honey and whipped by hand using a whisk. That’s something you can’t do with yogurt or sour cream, but it will be equally delicious.
Pear and Dried Fig Tart
A Thanksgiving-worthy tart made with pears, dried figs, and a hazelnut crust.
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1/4 cup finely ground toasted hazelnuts
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 13 Tablespoons cold unsalted butter cut into cubes
- 1 large egg lightly beaten
For the Filling
- 3 pears ripe but firm(about 1 1/2 pounds), peeled and thinly sliced
- 4 ounces dried figs chopped
- 1 Tablespoon honey
- 1 lemon juice and zest
- 1/4 teaspoon ground cinnamon
- pinch cardamom or more, to taste
For the Topping
- 8 ounces creme fraiche very cold
- 1 Tablespoon honey
Instructions
For the Crust
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Place all of the dry ingredients into the bowl of a food processor and pulse until combined. Scatter the butter over the dry ingredients. Pulse until the butter is in small pieces with some larger pieces. While pulsing, pour the beaten egg through the feed hole and continue pulsing just until the dough starts to hold together. Turn out of the bowl onto a clean surface and press the dough together into one large ball. Divide the dough into two pieces, one slightly larger than the other. Form the smaller one into a disk shape and wrap tightly with plastic wrap. Place in the fridge to chill for 30 minutes.
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Grease the bottom and sides of a tart pan with removable bottom. Take the larger piece of dough and press it into the tart pan. Cover with plastic wrap and place in fridge or freezer for 30 minutes.
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Preheat oven to 375 degrees F. Have a parchment-lined, rimmed baking sheet ready.
For the Filling
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Toss the sliced pears with the honey, lemon juice and zest, cinnamon, and cardamom. Arrange the pears in the crust in one layer, letting them overlap a little if needed. Sprinkle the chopped dried figs over the top. Place in the fridge.
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Remove the smaller dough disk from the fridge and roll it out on a lightly floured surface into a rectangle (or circle) a little larger than the tart pan. Use a pizza cutter, pastry wheel, or sharp knife to cut the dough into 1/2″ strips.
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To make a lattice top, place the the strips over the filling leaving about 1/2-inch of space between. Layer the remaining strips over the top in the opposite direction. (You can weave it, but the dough might break apart. The ground nuts make it a little more crumbly, but it’s not impossible!) Trim and patch the strips as needed, and gently press the ends onto the bottom crust.
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Carefully place the tart on a baking sheet and bake for 45-60 minutes. The top should be golden brown and the filling will be bubbling. Let cool on baking sheet until ready to serve. Serve warm or at room temperature with a dollop of whipped creme fraiche.
For the Topping
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Place the cold creme fraiche into a medium mixing bowl. Using a large whisk or electric hand mixer, beat until soft peaks form. Add the honey and continue whisking or beating until combined.
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Cover and chill until ready to use.
Recipe Notes
I used a 11 1/4″ x 8 1/4″ x 1″ high rectangular pan for this tart. A 9″ round tart pan can also be used.
