Start this recipe by lining an ovenproof tart dish with baking paper. On a wooden work surface, mix together the flour, sugar and butter. Rub the butter into the flour and sugar until the mixture resembles breadcrumbs. It is important to work lightly so that the butter does not melt. Next, make a mound out of this mixture and make a well in the centre. Add the egg yolks and lemon zest. Work the ingredients together, first with a fork, then with your hands, until you have smooth, soft pastry. Wrap the pastry dough in cling film and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather).
When the pastry has chilled, continue the recipe by peeling and coring the pears. Continue by cutting them in half. Also, cut the figs in half. Arrange the fruit in the prepared tart dish in a circular pattern, remembering to put the side that will be visible face down. Carefully roll out the pastry and place over the fruit, pressing the edges into the sides of the dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies! Cook in the oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown. To serve, carefully turn out onto a large plate and serve.
Serves 8Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan