Go Back
Decadent Pear, Fig & Gouda Tart Recipe

Decadent Pear, Fig & Gouda Tart

A rustic puff pastry tart layered with honeyed pears, dried figs, and nutty Gouda. This sweet-savory dessert serves eight and is best enjoyed slightly warm.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Tart
  • 1 sheet, about 8 oz (225 g) Frozen all-butter puff pastry, thawed
  • 2 medium, about 12 oz (340 g) Firm-ripe pears, cored and thinly sliced
  • 6-8 figs, about 4 oz (115 g) Dried figs, thinly sliced
  • 4 oz (115 g) Aged Gouda, shredded or very thinly sliced
Fruit Filling
  • 2 tablespoons, plus more for finishing if desired Honey
  • 1 tablespoon Lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1 tablespoon All-purpose flour or cornstarch
  • 1 pinch Kosher salt
Finishing
  • 1 large egg plus 1 tablespoon water Large egg beaten with water
  • 1 tablespoon Turbinado or granulated sugar
  • 1 teaspoon, optional Fresh thyme leaves
  • 2 tablespoons, optional Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Thaw the puff pastry according to the package directions, keeping it chilled until you are ready to assemble the tart.
  2. If the dried figs feel very firm, soak them in hot water for 5 minutes. Drain them thoroughly and pat them dry before slicing.
  3. Toss the pear slices with the lemon juice, lemon zest, flour or cornstarch, honey, and kosher salt. Mix gently so the pears are coated without breaking their thin slices.
  4. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Unfold the chilled pastry on the sheet, score a ¾-inch border without cutting through, and prick the center several times with a fork.
  5. Arrange the Gouda over the pastry center, leaving the border uncovered. Layer the pears and figs over the cheese, then sprinkle with thyme and the optional nuts.
  6. Brush the pastry border with the beaten egg and water mixture, then sprinkle the border with the sugar. Chill the assembled tart for 10–15 minutes before baking.
  7. Bake for 25–30 minutes, until the pastry is deeply golden, puffed, and crisp and the fruit is tender. If the edges brown too quickly, loosely cover them with foil.
  8. Cool the tart for 10–15 minutes before slicing. Drizzle with additional honey if desired and serve while slightly warm or at room temperature.

Notes

Firm-ripe pears help prevent a soggy pastry base. Aged Gouda gives a stronger nutty, caramelized flavor, while young Gouda melts more smoothly and tastes milder. Fresh figs may be substituted with approximately 6 quartered fresh figs; omit the soaking step.