- 1½ cups all-purpose flour
- 5 tbsp sugar
- ½ tsp salt
- 12 tbsp unsalted butter, melted
- 8 large pears, washed
- 3 tbsp unsalted butter
- 1 tbsp water
- ¾ cup fig preserves
- ¼ tsp salt
In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
Now, slice five pears into ½-inch slices, discarding core.
Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
Remove pears onto a large platter and let sit to cool.
Take the remaining three pears and cut them in the same manner.
Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges
Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.