Fig and Pecan Tart

Introduction

?What if one slice of fig and pecan tart could deliver caramelized fruit flavor, crunchy toasted nuts, and roughly 420 kcal — while still fitting into a mindful dessert plan that takes just 90 minutes to make? Figs contain about 3 g of fiber per 100 g and pecans deliver significant monounsaturated fats (roughly 20 g per 100 g), so pairing them in a tart balances sweetness with texture and nutrition in a way many desserts don’t. This recipe focuses on harmony: a flaky crust, a lightly sweetened fig glaze, and toasted pecans for richness — optimized for flavor, speed, and adaptability.

Ingredients List

For a 9-inch tart (8–10 servings): 1 1/4 cups (150 g) all-purpose flour (substitute: 1:1 gluten-free flour blend for GF version). 1/4 cup (25 g) almond flour for tenderness (optional). 1/2 tsp fine sea salt. 8 tbsp (115 g) unsalted butter, cold, cut into cubes (substitute: coconut oil or vegan butter for dairy-free). 3–4 tbsp ice water. 1/4 cup (50 g) brown sugar or coconut sugar for crust (optional). 8–10 medium fresh figs, halved (substitute: frozen thawed figs or 3/4 cup fig preserves for a quicker glaze). 1 cup (100 g) pecans, roughly chopped, toasted. 2 large eggs. 1/2 cup (120 ml) heavy cream or full-fat coconut milk for vegan option. 1/4 cup (60 ml) maple syrup or honey (use maple for vegan). 1 tsp vanilla extract. Zest of 1 orange (optional, for brightness). Pinch of ground cinnamon and a pinch of nutmeg. 1 tbsp unsalted butter for finishing (or vegan butter). Coarse sea salt for finishing. Sensory note: choose figs that yield slightly to pressure and pecans that smell fresh — the aroma of toasted pecans and citrus zest lifts this tart from good to memorable.

Timing

Preparation: 30 minutes. Baking: 35–40 minutes. Cooling and glazing: 15–20 minutes. Total time: approximately 90 minutes, which is about 20% faster than many layered fruit-tart recipes that require longer chilling or multiple baking phases. If you prep crust the day before, active day-of time drops to under 30 minutes.

Step 1 — Make and chill the crust

Combine flour, almond flour (if using), salt, and brown sugar in a bowl. Cut cold butter into the dry mix until pea-sized crumbs form (use a pastry cutter or pulse in a food processor). Add ice water 1 tbsp at a time until dough just comes together; avoid overworking. Shape into a disk, wrap, and chill 20–30 minutes. Tip: chilling firms the butter and promotes flakiness; if you’re short on time, freeze for 10 minutes instead.

Step 2 — Blind-bake the shell

Preheat oven to 375°F (190°C). Roll dough on a lightly floured surface to fit a 9-inch tart pan with removable bottom. Press gently, trim excess, and dock the base with a fork. Line with parchment and fill with pie weights or dried beans. Blind-bake 15 minutes, remove weights and parchment, then bake another 5–7 minutes until edges lightly golden. Actionable tip: brush the hot shell with a thin egg wash or a little melted butter to seal soggy crust when using wet fillings.

Step 3 — Toast pecans and prepare figs

While shell bakes, toast pecans on a sheet pan at 350°F (175°C) for 8–10 minutes, stirring once, until fragrant and slightly darker. Let cool and chop roughly. Halve figs vertically; for a deeper flavor, briefly sauté halved figs in a skillet with a tablespoon of butter and a drizzle of maple syrup to caramelize edges — this step is optional but boosts aroma and reduces moisture.

Step 4 — Make the filling

Whisk eggs, cream (or coconut milk), maple syrup, vanilla, orange zest, cinnamon, and nutmeg in a bowl until smooth. Fold in half the toasted pecans. The custard should coat the back of a spoon — this ratio gives a soft set that complements figs without becoming a heavy custard pie.

Step 5 — Assemble and bake

Arrange fig halves in concentric circles on the pre-baked shell, cut side up. Pour custard gently over figs, leaving fig tops exposed. Sprinkle remaining pecans over the top for texture. Bake at 350°F (175°C) for 30–35 minutes, until custard is set at the edges and slightly wobbly in the center. Internal temp target: about 170–175°F (77–79°C). Pro tip: rotate pan halfway through baking for even browning.

Step 6 — Glaze and finish

Warm 2 tbsp fig preserves or apricot jam with 1 tsp water and brush over warm figs for shine and flavor. Dot with small pieces of butter for gloss if desired, then sprinkle a pinch of coarse sea salt to contrast sweetness. Cool on a wire rack at least 20 minutes before removing tart ring; chilling 1 hour improves slicing.

Step 7 — Slice and serve

Use a sharp knife dipped in hot water and wiped between cuts for clean slices. Serve slightly warm or at room temperature with a dollop of mascarpone, whipped cream, or a scoop of vanilla ice cream. Personalized suggestion: for brunch, serve with Greek yogurt and a drizzle of honey; for dinner, pair with a late-harvest Riesling or light tawny port.

Nutritional Information

Estimate per slice (1 of 8): Calories ~420 kcal; Fat ~28 g (Saturated fat ~7 g); Carbohydrates ~36 g; Sugars ~20 g; Fiber ~4 g; Protein ~5 g; Sodium ~150 mg. Data insight: replacing half the sugar with natural sweeteners or using less syrup can lower calories by 10–15% per slice. Pecans contribute heart-healthy monounsaturated fats and vitamin E; figs add fiber and potassium. These values are approximate and depend on exact ingredient brands and portion sizes; use a nutrition calculator for exact figures tailored to your substitutions.

Healthier Alternatives for the Recipe

Swap all-purpose flour for a 1:1 gluten-free blend or a mix of oat and almond flours for nuttier flavor; reduce crust sugar to zero and rely on the fig glaze for sweetness. Replace heavy cream with full-fat coconut milk or strained Greek yogurt for fewer saturated fats. Use maple syrup or date paste instead of refined sugar to add minerals and antioxidant-rich polyphenols. For a lower-calorie option, make mini tarts (12 instead of 8) to control portion size, or use almond meal crust to increase protein and fiber. Vegan option: use vegan butter, aquafaba egg replacer (3 tbsp aquafaba per egg), and coconut milk.

Serving Suggestions

Serve warm with lightly whipped mascarpone and a lemon zest sprinkle to elevate brightness. For brunch, plate with prosciutto and arugula to create a sweet-salty contrast. For coffee service, offer small slices with a dark-roast espresso; for wine pairing, try a fragrant Muscat, late-harvest Riesling, or a tawny port to echo the nutty notes. Personalization tip: add a drizzle of bourbon-maple reduction for holiday guests, or scatter fleur de sel for a sophisticated salty-sweet finish.

Common Mistakes to Avoid

Skipping blind-baking: leads to a soggy bottom; always pre-bake when using juicy fruit. Overworking dough: produces a tough crust; stop when dough just holds. Using underripe figs: yields bland flavor; choose figs that are slightly soft and fragrant. Overfilling custard: can spill or create too-runny texture; fill to just below the rim. Burning pecans: watch carefully while toasting — nuts go from fragrant to burnt quickly. Not cooling before slicing: tart may crumble — cool at least 20 minutes.

Storing Tips for the Recipe

Store leftover slices in an airtight container in the fridge for up to 3 days; bring to room temp or warm gently before serving. For longer storage, freeze unglazed slices wrapped in plastic and foil for up to 1 month; thaw overnight in the fridge and reheat at 300°F (150°C) for 8–10 minutes. Prep-ahead strategies: make and chill crust up to 2 days ahead; toast pecans and store in an airtight jar for up to 2 weeks.

Conclusion

This fig and pecan tart balances texture, flavor, and nutrition while remaining adaptable to dietary needs and time constraints. With a flaky crust, caramelized figs, and toasted pecans, it’s a crowd-pleaser that you can tailor — from vegan swaps to lower-sugar tweaks. Try it tonight, leave a comment with your favorite substitution, and if you enjoyed the technique, explore related recipes like pear-pecan tart or fig galette for more fruit-and-nut combinations.

FAQs

Q: Can I use dried figs? A: You can, but rehydrate dried figs in warm water or a splash of orange juice for 15 minutes to plump them; they’ll be denser and sweeter, so reduce added sweetener slightly. Q: How do I prevent the filling from weeping? A: Blind-bake the crust thoroughly, brush with an egg wash or thin layer of melted chocolate to seal, and avoid overripe figs that release excess moisture. Q: Is this recipe freezer-friendly? A: Yes — for best results freeze unglazed slices wrapped tightly; glaze after reheating for freshness. Q: Can I make mini tarts? A: Absolutely — reduce baking time to 18–22 minutes and check for custard set. Q: What’s the best way to toast pecans? A: Toast in a dry skillet over medium, stirring frequently for 4–7 minutes, or in the oven at 350°F for 8–10 minutes; cool before chopping. Q: How do I make this gluten-free and vegan? A: Use a 1:1 gluten-free flour and vegan butter for crust; replace eggs with aquafaba (3 tbsp per egg) and heavy cream with canned coconut milk; bind the custard and bake slightly longer until set.

Explore related content: try our fig jam recipe for quick glaze, or a pecan praline guide to elevate nut toppings. If you make this tart, share a photo and note your swap — I’ll feature reader variations in an upcoming post.