Ingredients Jump to Instructions ↓

  1. 3 large sweet onions, halved and thinly sliced

  2. 3 medium pears, peeled and sliced

  3. 4-1/2 teaspoons olive oil

  4. 4-1/2 teaspoons butter

  5. 1 cup fig preserves

  6. 1 tablespoon plus 1 teaspoon cider vinegar

  7. 1/8 teaspoon salt

  8. 1 sheet refrigerated pie pastry

  9. 1/8 teaspoon pepper

  10. 1 egg, beaten

Instructions Jump to Ingredients ↑

  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. Add the preserves, vinegar and salt. Bring to a boil; cook for 5 minutes or until thickened. Cool slightly. Place half of onion mixture in a food processor; cover and process until pureed. Set remaining onion mixture aside. 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. Bake at 450° for 15-20 minutes or until crust is golden and filling is bubbly. Yield: 12 servings.


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