Pear-and-Fig Tart

• 1 9-inch tart shell, baked
• 1 pound small ripe figs, stemmed and halved
• 1/2 pound ripe Bosc pears
• 1 teaspoon sugar
• 1/4 cup honey
• Kirsch to taste, optional

1. Arrange the figs in a circle around the edge of the tart shell.
2. Quarter, core and peel the pears, being careful not to break them.
3. Cut the pear quarters across into 1/3-inch-thick slices.
4. Arrange the slices, overlapping them slightly, inside the circle of figs.
5. Sprinkle with the sugar.
6. Bake until the fruit is cooked, about 35 minutes.
7. Place the honey in a small saucepan over low heat until warm.
8. Stir in kirsch if using and brush honey mixture over the fruit.
9. Serve warm or at room temperature.

tart shell, ripe figs, pears, sugar, honey

Taken from cooking.nytimes.com/recipes/3620 (may not work)