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.
1. Info for Maple Pecan Fig Tart
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 24
- Calories: unavailable
2. Ingredients for Maple Pecan Fig Tart
- 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.
- 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.
- 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.
- 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!