INGREDIENTS

Pie dough:

2 1/2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
3/4 cups cold butter, cubed
3/4 cups ice water (approx.)

Fruit filling:

4 Bartlett or Bosc pears, peeled, core removed, cut into 1/4-inch (5 mm) slices
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
4 fresh figs cut into quarters
1 package (200 g) softened marzipan
3 tablespoons sliced almonds
1 egg, beaten
2 teaspoons water
2 teaspoons granulated sugar
3 tablespoons liquid honey

NUTRIENT VALUES

Per serving
Fibre4 gSodium141 mgProtein6 gCalories369Total fat18 gCholesterol46 mgSaturated fat8 gTotal carbohydrates50 g

PREPARATION

Preparation of the pastry dough

1. In a large bowl, whisk together flour, sugar and salt. Add the butter and, using a pastry cutter or two knives, work the mixture until it has the texture of a coarse bread crumbs. Water the water preparation and stir with a fork until the dough begins to hold (if necessary, add up to 1 tbsp/15 mL of water). Shape dough into a ball and flatten into a disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or until cold (the dough will keep overnight in the refrigerator and up to 1 month in the freezer).

Preparation of the filling

1. In a large bowl, combine pear slices, brown sugar, cornstarch, lemon juice and cinnamon. Add figs and mix gently. Reserve.

2. Between two sheets of waxed paper or parchment paper, roll the marzipan into a 9" (21 cm) circle. On a sheet of parchment paper, roll the pastry into a 16" (40 cm) circle. Place the dough with the paper on a large baking sheet. Place the marzipan in the centre of the dough. Cover with reserved fruit filling. Fold the dough edge inward to make an 11" (28 cm) diameter pie. Sprinkle with almonds.

3. In a small bowl, combine egg and water. Brush the dough with this mixture, then sprinkle with granulated sugar. Bake in preheated 375ºF (190ºC) oven 50 to 60 minutes or until golden. Let cool on a wire rack. Baste honey (The pie will keep overnight at room temperature and up to 1 month in the freezer.)

http://www.coupdepouce.com/cuisine/desserts/recette/tarte-rustique-aux-poires-aux-figues-et-aux-amandes