Name: Fig and Pecan Tart
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 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; 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

Description

A dazzling fresh fig tart is filled with a pecan pie-like center and baked in a buttery dough shell.

Ingredients

Units Scale

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