Maple Pecan Fig Tart

Maple Pecan Fig Tart Recipe

We harvested our last batch of Black Mission figs from the garden today. I've been wanting to share them with our friends, and so I made two dozen mini-tarts this afternoon.

I adapted the almond cream that I use in my tarte amandine recipe, but instead of almond I used pecans because I think pecans complement figs really well. To sweeten the figs and pecans, I drizzle warm maple syrup. The result is a true taste of autumn.



Yields: 2 dozen tartlets

36 tablespoons unsalted butter (4-1/2 sticks), diced, + extra for greasing the pans
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon anise extract
1 teaspoon canola oil
1-3/4 cups powdered sugar
6 whole eggs, at room temperature
1 teaspoon imitation brandy extract
1-1/4 cups granulated sugar, to taste
3-1/4 cups pecan powder, (10 ounces)
4 cups all-purpose flour
1/4 teaspoon salt
4 dozen small Black Mission figs, the quantity varies with the size of the fruit
1 cup maple syrup, warm


Preheat the oven to 375°F.

For the pecan tart shells:

In a bowl, combine the flour and salt. In another bowl, place the powdered sugar. Sift all the dry ingredients, separately.

Using a handheld mixer, whisk 2 eggs with 3 tablespoons of powdered sugar until you get a pale, yellow foam. It'll take about 5-6 minutes. The consistency should be very airy. Add 1/2 teaspoon each vanilla and anise extracts. Stir well using a spatula. Set aside.

Lightly oil the bowl of your food processor with a silicone brush. Add the flour, 1/2 cup of pecan powder, 1/4 teaspoon of salt and remaining powdered sugar. Blend for a few seconds, then add 2-1/2 sticks of cold diced butter. Pulse the mixture until it forms crumbs of butter and flour. Add the egg mixture. Pulse another 3-4 times until it forms a dough. Do NOT over-mix. Transfer the dough onto a pastry board lined with a sheet of parchment paper. Place a silicone mat (or parchment paper) on top of the dough like a sandwich. Using a rolling pin, even out the dough to about 1/2 inch thick. Create 24 (2-1/2-inch) disks of dough and 24 (8-inch by 1-inch) rectangles. Chill in the refrigerator while making the parchment paper molds.

Create the same 24 (2-1/2-inch) disks and 24 (8-inch by 1-inch) rectangles with parchment paper. Line 24 (2-1/2-inch) round mini-molds with the parchment paper disks and top with the disks of dough. Line the rectangles of dough with the parchment paper rectangles and place both along the sides of the molds, using the parchment paper as a liner against the wall of the molds. Patch together the dough from the side of the mold with the dough from the bottom to form a cup (see tips). Fill the gaps with the remaining dough if needed. Prick the dough with a fork.


For the pecan cream:

Using a handheld mixer, whisk 4 eggs with about 1/2 cup of sugar until you get a pale, yellow foam. It'll take about 5-6 minutes. The consistency should be very airy. Add the remaining vanilla and brandy extracts. Set aside.

Cream 2 sticks of butter (at room temperature) with the remaining sugar. Pour in the egg mixture. Add the remaining pecan powder. Mix until the batter is smooth.


Assembly time:

Trim the top of the figs a bit and cut them in half. Place about 1-1/2 tablespoons of pecan cream in the center of each tart shell. Top with 4 fig halves. Place the fig tartlets on a baking sheet and bake for 15 minutes at 375°F, then lower the temperature to 350°F for another 25 minutes. Before glazing the tartlets, broil for about 3 minutes to get a nice golden crust. Remove from the oven and immediately drizzle each tartlet with 2 teaspoons of warm maple syrup, for a nice glossy look.

Let the tartlets cool for a few minutes. Remove the shells from the molds. You can serve them warm with a scoop of maple pecan ice cream and a nice cup of hot tea or a glass of cardamom-flavored Arnold Palmer.

Bon appétit!

 Tarte aux figues, miel et noix de pecan


FYI: 1 cup of butter = 16 tablespoons = 2 sticks of butter.

I know it's a lot of butter but don't forget you're making 24 tartlets.

To make a flaky dough, it's important to use cold diced butter.

You can either buy ready-made pecan powder, or make it yourself. Remember to get a little more than 10 ounces of whole pecans to get the correct amount of powder. Grind the roasted* pecans with a food processor or spice grinder. Make sure you stop before it turns into pecan butter. I use the VitaMix Dry Blade Container. The result should be a fine mill.

Little reminder on how to roast nuts*: To release all the flavor and oil of the nuts, I like to roast them in the oven for about 10 minutes at 325°F before using them. The only nuts that I dry roast on the stove are pine nuts. They are smaller, cook more quickly and are much easier to watch and manipulate on the stove top.

To make sure the dough is perfectly shaped like the molds. I patch each corner of the molds using the tip of a chopstick .

I think it's best to make the pecan tart dough a day in advance. Store it in the refrigerator overnight. The dough will be easier to roll and won't be crumbly.

Rolling the dough between 2 sheets of parchment paper (or on 2 silicon mats) prevents the addition of extra flour on the rolling surface, which can change the texture of the dough.

I use 2-1/2-inch individual round tin cake molds. I found them at Daiso, the Japanese version of a 99-cent store. They were $1.50 a pair. Otherwise, you can always make 3 large tarts.

Parchment paper is very convenient when you use molds that aren't non-stick. If you're extra cautious, grease the molds with butter before lining them with parchment paper.

I use McCormick anise extract. If you don't have any, you can use star anise seeds, dry roast them and grind them finely in a mortar and pestle.

You can make these fruit tarts with any other fruits and nuts, such as plums, peaches, mandarins, strawberries, pears, figs etc... -depending on the season. Be creative!

Hard to believe, but Thanksgiving is right around the corner. This maple pecan fig pie could be the dessert you serve for the holiday season.

Check out my other desserts.

Published By: Jacqueline Pham on September 28, 2009.


[-] Gorgeous!! - Guest-VeggieGirl
Such darling little tarts!!

VeggieGirl Website Link
[ Posted at 3:58 AM on 9/28/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Jessica443
That looks amazing! I love of my fave foods!!!

Jessica @ How Sweet It Is Website Link
[ Posted at 3:58 AM on 9/28/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Natasha5StarFoodie
Gorgeous tarts! I love the idea of pecans in the crust and pecan cream sounds just fabulous!

Natasha - 5 Star Foodie Website Link
[ Posted at 4:53 AM on 9/28/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Jenofa2eatwrite
These are favorite flavors of mine - and they look soooooo delicious, Jackie! Just lovely. I'm not sure where I can find pecan powder, though, although I could grind my own, I suppose.

Jen of a2eatwrite Website Link
[ Posted at 5:35 AM on 9/28/09 | Reply ]
[-] Pecan powder - Jackie
I think you can find pecan powder at Trader Joe's. You can also find all kind of nut powder in Indian grocery stores.
[ Posted at 7:37 AM on 9/28/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Danielle
They look absolutely beautiful, what a gorgeous way to send off your last harvest of figs!

Danielle Website Link
[ Posted at 3:28 PM on 9/28/09 | Reply ]
[-] Foodie with L ittle Thyme! - Guest-cassie
I bet they all just love them. The figs just jump out at you. Nice job!

cassie Website Link
[ Posted at 7:28 PM on 9/28/09 | Reply ]
[-] fig tree - Guest-JessicaFoodmayhem
If I ever get a garden one day, I'm going to ask you about planting a fig tree. I love the idea of picking figs and then making fresh tarts. MMM

Jessica Lee Binder Website Link
[ Posted at 8:06 PM on 9/28/09 | Reply ]
[-] Planting fig tree - Jackie
It just needs a lot of water and make sure to pick ripe figs before the squirrels get them!
[ Posted at 8:16 PM on 9/28/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Sophie
What a divine dessert, Jackie!!

Wow,...real treats!

Sophie Website Link
[ Posted at 2:06 AM on 9/29/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Sophie
What a fab dessert, Jackie!!

They look as real treats! MMMMMM,...

Sophie Website Link
[ Posted at 2:08 AM on 9/29/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Veron
Ahh, love figs. And so perfect with pecans and in a tart!

veron Website Link
[ Posted at 12:38 PM on 9/29/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-isa
Quelle magnifique tarte!
Sounds delicious - I love figs and mapple!

isa Website Link
[ Posted at 1:14 PM on 9/30/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-Lisa
OMG, Jackie, I am absolutely in lust with these tarts! I love figs, and pairing them with maple and pecans in the dough and cream is blowing my mind, err, palate, right now. BOOKMARKED, although they'll never look as gorgeous as yours1 However, I'll probably eat them all before I can take a

Lisa Website Link
[ Posted at 1:20 AM on 10/1/09 | Reply ]
[-] you had me a figs - Guest-OysterCulture
this dessert looks so good, I have to go out and find some fresh figs now. I cannot wait to give it a try.

OysterCulture Website Link
[ Posted at 7:58 AM on 10/1/09 | Reply ]
[-] Maple Pecan Fig Tart - Guest-appetitzugler
Thank you for sharing such a nice recipe. I would love this item. I am giving a party to my friends this weekend at my farmhouse. I was wondering about some new item to treat my friends with. I will surely try this and let you know.

appetitzugler Website Link
[ Posted at 1:45 AM on 10/8/09 | Reply ]
[-] Appetitz├╝gler - Guest-Appetitzgler
Nice blog.........Thank you for sharing such a nice recipe.They look as real treats!.

Appetitz├╝gler Website Link
[ Posted at 3:05 AM on 12/12/12 | Reply ]
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