Recipe courtesy of Bianca Borges-Henry
Fruit Pizza
- Level: Easy
- Yield: 2 fruit pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 395
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 69
- Dietary Fiber
- 6
- Sugar
- 41
- Protein
- 4
- Cholesterol
- 39
- Sodium
- 110
Ingredients
Dough:
6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1/4 pound unsalted butter. Slightly softened
1 pound cold, unsalted butter
3/4 cup cold water
Fig topping:
4 pounds soft, dried figs, stems removed
1 pound dark raisins
1 pound pitted prunes
1 pound sugar (1 cup)
1 cup light corn syrup
Grated zest of 4 lemons, plus grated zest of 2 lemons
4 cups water
8 ounces unsalted butter, soft
Assembly:
6 pounds pears, peeled and thinly sliced
1 egg, beaten
Flour, for dusting work surface and sheet tray
Directions
- For the dough, in large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work and work finely into flour. Cut cold butter into 1/2-inch pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should still be loose in bowl, not a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling.
- 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. Reduce heat and simmer for 30 to 40 minutes, until fruit is soft and thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest of 2 lemons and pulse in. Transfer to a bowl and allow to cool.
- To assemble, on a floured surface roll dough into 2 rounds. Place parchment paper on sheet tray, and lightly dust parchment with flour. Place both dough rounds on sheet tray. Spread half of fig topping on each dough round. Top with thinly sliced pears. Fold dough over edges to form a rustic fruit tart. 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. Remove from oven and cool on a wire rack. Cut tart with pizza wheel to serve.