Rustic Fig, Onion & Pear Tart |
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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 12 |
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âThis 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. Iâve served this as a side dish and a dessert.ââTina MacKissock, Manchester, New Hampshire 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:
1. 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.
2. Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly.
3. Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside.
4. 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.
5. Bake at 450° for 15-20 minutes or until crust is golden and filling is bubbly. Yield: 12 servings.
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