1-Preheat oven: to 350°F (175°C) with one rack in the middle and one at the top.

2-In a bowl, combine 1 1/2 cups all-purpose flour, 5 tablespoons sugar, and 1/2 teaspoon salt; add the 12 tablespoons melted butter and mix until a dough forms.

3-Press dough evenly onto bottom and rim of a 9-inch tart pan with a removable bottom.

4-Bake crust on middle rack for 30 minutes or until golden brown; cool completely.

5-Microwave 3/4 cup fig preserves for about 40 seconds, then strain to separate liquid from chunks.

6-Slice five pears into 1/2-inch slices, removing cores.

7-Heat 1 tablespoon butter in a skillet, add sliced pears and 1 tablespoon water, cover and cook for about 3 minutes over medium heat until slightly tender; remove and cool.

8-Slice the remaining three pears similarly.

9-Melt 2 tablespoons butter in the skillet, add sliced pears, fig chunks, and 1/4 teaspoon salt; cover and cook on medium, stirring occasionally, for 10 minutes until pears are very tender.

10-Mash the pear and fig mix into a puree with a potato masher, cooking for 5-7 minutes more until thickened.

11-Spread the pear-fig puree evenly over the cooled crust.

12-Arrange the cooled pear slices on top in overlapping circles starting from the outside.

13-Bake the tart on the middle rack at 350°F for 30 minutes.

14-Warm the strained fig preserve liquid for 20 seconds.

15-Brush the pear surface with the warmed fig liquid and broil briefly on the top rack until caramelized, watching carefully to avoid burning.

16-Let the tart cool for at least 1.5 hours before removing it from the pan.

17-Cut into eight slices and serve.