Fig Pecan Tart
- Yield 6 to 8 servings
You can also make the fig pecan tart with dried figs. Cut 1/2 pound of dried figs into quarters and mix with 1/4 cup sugar and 1/2 cup wine in a small saucepot. Simmer over medium heat until the figs are tender and then puree them to use in the recipe.
Ingredients
- Fig Compote:
- 1 pound fresh figs
- 1/2 cup sugar
- 2 tablespoons port or madeira
- Tart Crust:
- 1/2 cup (1 stick) butter, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Filling:
- 3 eggs, beaten
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 1/4 cup dark corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped pecans
- Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
For the fig compote:
- Wash the figs, discarding the stems. Combine with the sugar and wine in a small saucepot and simmer over medium heat for 45 minutes or until thickened.
- Cool to room temperature. Store unused portions in the refrigerator.
For the crust:
- Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and vanilla and mix until smooth.
- Add the flour and beat until the mixture forms a ball that cleans the bottom of the mixing bowl.
- Wrap in plastic wrap and chill for 1 hour.
- Place the dough on a lightly floured surface and roll with a lightly floured rolling pin into a circle slightly larger than a 9-inch tart pan.
- Place in the tart pan and press evenly into the pan with floured fingers. Flute the edge.
For the filling:
- Preheat the oven to 350 degrees.
- Combine the eggs, sugar, butter, corn syrup and vanilla in a mixing bowl and mix well. Stir in 3/4 cup fig compote and pecans.
- Spoon into the prepared pie shell.
- Bake for 45 minutes or until set.
- Chill, covered, in the refrigerator until time to spread with the ganache.
For the ganache:
- Bring the cream to a simmer in a heavy saucepot. Pour over the chocolate in a mixing bowl and let stand for 5 minutes or until melted. Whisk to mix well.
- Pour the warm ganache over the tart and spread evenly with a rubber spatula.
- Chill, covered, until serving time.
Recipe reprinted with permission from Dickie Brennan & Co., Dickie Brennan’s Palace Cafe, the Flavor of New Orleans (Dickie Brennan & Co., 2002)
