Honey-Glazed Pear and Fig Tart
Inspired by techniques from NYT Cooking.
Halved figs and fanned pear slices baked in a crisp pastry case and brushed with warm honey.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low salt: 0.3 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 64 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
14.1 g per serving
28.2 % of the 50 g daily maximum · 56.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- cling film
- rolling pin
- 23 cm loose-based tart tin
- baking paper
- baking beans
- baking tray
- small knife
- small saucepan
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 296 kcal |
| Protein | 3.3 g |
| Carbohydrate | 46.1 g |
| of which sugars | 26.1 g |
| of which free sugars | 14.1 g |
| Fat | 12.1 g |
| of which saturates | 7.3 g |
| Fibre | 3.1 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
