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