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4 x 1–New Recipes: Fig & Pecan Tart

On number 4 of ‘Project 5×5’ I’ve completed one of the five new recipes challenge; four to go. Yesterday I got my Hollygrove Market Box, which for you non-New Orleans residents is a $25 box of produce you can buy with a predetermined list of fruits and veggies that are obtained from nearby farms. There’s a weekday box and a weekend box, and in my weekend box, among other things, I got a pint of figs and a bag of pecans. Now I’m not a big fig person, even though they looked beautiful, but a friend of mine suggested I make a tart with the figs and pecans, so I did.

I googled some recipes and found I liked this one the best, with a few modifications. Ironically, this recipe is originally from Dickie Brennan & Co. of New Orleans, which was written at the bottom of the recipe and I didn’t notice until just now. Local ingredients for a local recipe:

INGREDIENTS

Fig Compote:
1 pound fresh figs
1/2 cup sugar
2 tablespoons port or madeira (I used Apricot Brandy because I didn’t have either 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 (I used gluten free AP flour)
Filling:
3 eggs, beaten
1/2 cup sugar
2 tablespoons butter, melted
1/4 cup dark corn syrup (I used 1/4 cup packed brown sugar plus a bit of water)
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
Chocolate Ganache: (I didn’t make this at all, lol)
1 cup heavy cream
8 ounces semisweet chocolate, chopped

INSTRUCTIONS

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.

Read more: http://relish.com/recipes/fig-pecan-tart/#ixzz2aXCKdokk

Bon Appetite!

My crust kind of caved in, but it was still great!

My crust kind of caved in, but it was still great!

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