Bellisari's sauces are so versatile, they can be used in multiple desserts as well as savory dishes. My two favorites to use in tarts and galettes are my Harvest Ginger Peach (Highlighted in the video above) and my Blistered Jalapeno & Fig spread (Featured in the savory tart recipe below).

Fig, Pear & Gorgonzola Tart

Serves 4

Ingredients
1 Pie crust
1 pear, thinly sliced
4 tablespoons Bellisari's Blistered Jalapeno & Fig Spread
4 oz Gorgonzola cheese, crumbled
For the egg wash: 
1 Egg
1 tablespoon water

Directions
Preheat oven to 350°F.
In a small bowl mix together Bellisari's Blistered Jalapeno & Fig Spread with the gorgonzola cheese. 
Roll out pie crust on a floured surface until flat and thin. Place pie crust on cookie sheet lined with parchment paper. 
In the middle of the pie crust place the Bellisari's Blistered Jalapeno & Fig Spread and gorgonzola mixture and then layer the sliced pear, leaving the center exposed. 
In a small bowl whisk together the water and egg to create an egg wash. Brush the pastry with the egg wash. 
Fold up the side of the pie crust and bake for 30 minutes or until the crust is golden brown. Serve with arugula or micro-greens.