Pear and Fig Tarts with Nut Streusel

To make the dough: In a bowl, cream together the butter and sugar until light and then blend in the egg and the yolk. Add the flour and stir until just combined. Cover and chill for 2 hours in the refrigerator.

Preheat the oven to 180°C (approximately 350°F). Bush the molds with butter. Roll out the dough and line the molds. Bake blind for 10 minutes, remove, and allow to cool on a cooling rack.

Peel the pears, cut into quarters, and remove the cores and seeds. Cut the pears into wedges. Rinse the figs and cut into eighths. In a large pan with a heavy bottom, combine the pears, figs, sugar, butter, lemon juice, cinnamon, ginger, and cardamom. Bring to a boil while stirring and simmer for about 10 minutes, until the mixture is caramelized. Remove from heat and allow to cool, stirring occasionally.

For the streusel: Cut the butter in small pieces. Rub the flour, butter, and sugar together until crumbly, then mix in almonds and mixed nuts.