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.
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Fig and Pecan Tart
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
A dazzling fresh fig tart is filled with a pecan pie-like center and baked in a buttery dough shell.
Ingredients
Dough:
- 1 1/4 cups (155 g) all-purpose flour
- 2 tbsp powdered sugar
- Pinch of salt
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 2-3 tbsp ice water
Filling:
- 1 1/4 cups (130 g) raw pecans (or walnuts)
- 2/3 cup (120 g) brown sugar, plus 1 tsp for sprinkling
- 1 tsp vanilla extract
- 2 egg whites
- 6-7 figs, sliced across
Instructions
- Make the filling: pulse the nuts in a food processor until they are the size of bread crumbs. Transfer to a small saucepan and mix in the brown sugar, vanilla, and egg whites. Set aside.
- Make the dough: whisk together the flour, powdered sugar, and salt in a bowl. Add the cold butter cubes and work them in with your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Drizzle in ice water one tbsp at a time, mixing lightly, until the dough just comes together. Flatten into a disc, wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C). Roll the dough on a lightly floured surface and press it into a 9-inch tart pan with a removable base, trimming the edges. Blind-bake with parchment and pie weights for 15 minutes, then remove the weights and bake 5 more minutes until the crust is lightly golden.
- While the crust is baking, gently simmer the nut filling over low heat, stirring often, until it thickens — about 10 minutes. Do not let it boil.
- Spread the filling in the warm crust. Arrange the fig slices on top and sprinkle with the reserved tsp of brown sugar. Bake for 20–25 minutes, until the figs start to caramelize. Serve warm or at room temperature. The tart slices cleanly without needing to cool fully.
Notes
- Grapes work beautifully in place of figs — or try a combination of the two.
- The tart can be sliced fairly soon after baking without waiting for it to set completely.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert, Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 390
Find it online: https://honestcooking.com/fig-and-pecan-tart/
Frequently Asked Questions
Can I use dried figs instead of fresh figs for the tart?
While dried figs can be used, they will alter the texture and sweetness of the tart. Fresh figs provide a better crunch and moisture.
What type of tart dough should I use for this recipe?
You can use the tart dough linked in the recipe, which is specifically designed for this tart. It’s easy to make and complements the figs and pecans perfectly.
How do I know when the tart is done baking?
The tart is done when the edges are golden and the filling is set but still slightly jiggly in the center, allowing for easy slicing.
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