Fig and Pecan Tart

Yet another recipe with infinite possibilities.  You may omit the figs, or substitute another fruit (such as raisins) to the tart.  Replace the pecans with walnuts or another nut if you please.

 

Fig and Pecan Tart

 

cup light corn syrup

1 cup firmly packed brown sugar

eggs, slightly beaten

1/3  cup melted butter

1/3 tsp. salt

1 tsp. vanilla

1 1/2 cups chopped pecans

1 pint fresh figs, halved

1 unbaked pastry shell, store bought or rolled from our flaky pastry recipe

Combine all ingredients except figs and pastry.  Pour batter into pastry shell.  Nestle figs into batter in a nice pattern.  Bake at 350 degrees until puffed and golden, about 45 minutes.  Tart should be just set in the middle.

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