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 sour dough dough recipe in the link above.
- 1¼ cup (130g) raw pecans (or walnuts)
- ⅔ cup (120g) brown sugar, plus 1 teaspoon
- 1 teaspoon vanilla extract
- 2 egg whites
- 6-7 figs, sliced across
- 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.
- See the link to the recipe above.
- 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.
A mom cooking slow food in the fast world. I'm bringing back traditional recipes, and making new traditions.