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1
For the dough, in large mixing bowl, mix dry ingredients.
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2
Add 1/4 pound soft butter and work and work finely into flour.
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3
Cut cold butter into 1/2-inch pieces and add to bowl.
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4
Work in until butter is left pea-sized.
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5
Drizzle water over mixture and toss in.
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6
If dough is dry, add more water, 1 tablespoon at a time, as needed.
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7
Dough should still be loose in bowl, not a ball.
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8
Turn out onto work surface and pull together.
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9
Divide into 2 equal portions, flatten each slightly, and wrap in plastic.
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10
Chill at least 1 hour before rolling.
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11
For the fig topping, in a large saucepan, combine all but the last 2 ingredients and bring to a boil over medium heat, stirring frequently to dissolve sugar.
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12
Reduce heat and simmer for 30 to 40 minutes, until fruit is soft and thickened.
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13
Transfer to a food processor and puree until smooth.
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14
Add butter and puree to blend.
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15
Add remaining zest of 2 lemons and pulse in.
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16
Transfer to a bowl and allow to cool.
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17
To assemble, on a floured surface roll dough into 2 rounds.
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18
Place parchment paper on sheet tray, and lightly dust parchment with flour.
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19
Place both dough rounds on sheet tray.
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20
Spread half of fig topping on each dough round.
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21
Top with thinly sliced pears.
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22
Fold dough over edges to form a rustic fruit tart.
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23
Brush dough folds with egg wash. Place baking sheet on bottom rack in oven Bake 25 to35 minutes in a preheated 375 degree oven, until dough is a light-medium golden brown.
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24
Remove from oven and cool on a wire rack.
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25
Cut tart with pizza wheel to serve.
