A dazzling fresh fig tart is filled with a pecan pie-like center and baked in a buttery dough shell.
By Valeria Weaver
Beautiful, with just enough sweetness that doesn’t go overboard and a delicate crunch from fresh figs, this tart very easy to make.
I’ve used other fruit with it before but figs and grapes (yes, grapes go wonderfully with it!) are my favorite. Another cool thing about this tart is you can slice it pretty quickly after cooking, so you don’t have to wait for it to be completely set, which is why it’s a good last moment treat.
Find the recipe for the tart dough here.
PrintFig and Pecan Tart
- Yield: 1 tart 1x
Description
A dazzling fresh fig tart is filled with a pecan pie-like center and baked in a buttery dough shell.
Ingredients
Scale
Dough:
- Find the recipe for the sour dough dough recipe in the link above.
Filling:
- 1 1/4 cup (130g) raw pecans (or walnuts)
- 2/3 cup (120g) brown sugar, plus 1 teaspoon
- 1 teaspoon vanilla extract
- 2 egg whites
- 6–7 figs, sliced across
Instructions
- Start by making the filling, process nuts in a mini processor until they are the size of bread crumbs. Put in a small sauce pan, mix with sugar, vanilla and egg whites. Set aside.
Make dough:
- See the link to the recipe above.
Assembly
- While the crust is baking, simmer the filling, mixing often, until it thickens without bringing it to boil (about 10 minutes).
- Spread the filling in the crust, top with the figs, sprinkle the figs with brown sugar, and bake at 350ºF (180ºC) for 20-25 minutes, until figs start to caramelize.
- Category: Dessert, Baking
The recipe calls for sour cream in the instructions, but it’s not included in the ingredients list.
Hi James, you can check my original post, http://www.beetsandbones.com/nut-and-fig-tart/ It must have escaped the world when it was copied :)
This looks delicious! I’m looking for a good pecan tart recipe and definitely want to try this.
http://chatterboxnewyork.com