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.


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
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


For the fig compote:

  1. 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.
  2. Cool to room temperature. Store unused portions in the refrigerator.

For the crust:

  1. Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and vanilla and mix until smooth.
  2. Add the flour and beat until the mixture forms a ball that cleans the bottom of the mixing bowl.
  3. Wrap in plastic wrap and chill for 1 hour.
  4. 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.
  5. Place in the tart pan and press evenly into the pan with floured fingers. Flute the edge.

For the filling:

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Spoon into the prepared pie shell.
  4. Bake for 45 minutes or until set.
  5. Chill, covered, in the refrigerator until time to spread with the ganache.

For the ganache:

  1. 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.
  2. Pour the warm ganache over the tart and spread evenly with a rubber spatula.
  3. 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)



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