Louisiana Fig and Pecan Tart

Ingredients

Equipment Needed

• •9-inch tart pan with removable bottom
• •Food processor
• •Rolling pin
• •Pie weights or dried beans
• •Light-colored saucepan (for browning butter)
• •Pastry brush

Instructions

1. 1

   Make the tart dough

   Pulse the flour, powdered sugar, and salt in a food processor to combine. Add the cold butter cubes and pulse in short bursts until the mixture looks like coarse sand with some pea-sized pieces remaining. Those larger pieces create flaky layers. Mix the egg yolk with the ice water and drizzle it through the feed tube while pulsing. Stop the moment the dough starts to clump together. It should hold when you squeeze a handful but not feel wet or sticky.

   If you don't have a food processor, cut the butter into the flour using a pastry cutter or two knives. Work quickly so the butter stays cold.
2. 2

   Shape and chill the dough

   Turn the dough onto a piece of plastic wrap. Use the heel of your hand to smear the dough away from you in short strokes. This technique, called fraisage, creates thin butter layers without overworking the gluten. Gather the dough into a flat disk about one inch thick, wrap tightly, and refrigerate for at least one hour. Cold dough rolls easily and bakes without shrinking.

3. 3

   Roll and fit the crust

   On a lightly floured surface, roll the chilled dough into a twelve-inch circle, rotating it a quarter turn after each pass to keep it from sticking. The dough should be about one-eighth inch thick. Roll it gently around your rolling pin and unroll it over a nine-inch tart pan with a removable bottom. Press the dough into the corners and up the sides without stretching it. Stretching causes shrinking in the oven. Trim excess dough, leaving a small overhang. Prick the bottom all over with a fork. Freeze for twenty minutes.

4. 4

   Blind bake the shell

   Preheat your oven to 375°F. Line the frozen tart shell with parchment paper and fill with pie weights or dried beans, pushing them into the corners. Bake for twenty minutes until the edges look set and dry. Remove the weights and parchment, then bake another eight to ten minutes until the bottom is light golden. The shell should look matte and feel dry to the touch. Let it cool while you make the filling.

5. 5

   Brown the butter

   Cut the butter for the frangipane into chunks and place in a light-colored saucepan over medium heat. A light pan lets you see the color change. The butter will melt, foam, then begin to crackle as the water cooks out. Swirl the pan occasionally. Watch carefully now. The milk solids will turn from white to tan to golden brown in about five to seven minutes. You'll smell toasted hazelnuts. The moment you see amber-colored flecks on the bottom and the foam subsides slightly, pour the butter into a heatproof bowl immediately. Residual heat can take it from browned to burned in seconds.

   Keep the browned bits. That's where all the flavor lives. Scrape every last speck into your bowl.
6. 6

   Make the pecan frangipane

   In a food processor, grind the toasted pecans with the granulated sugar until very fine, about thirty seconds. You want a sandy texture, not pecan butter. Add the brown butter (it can still be warm), eggs, vanilla, almond extract, flour, and salt. Process until smooth and creamy, about twenty seconds, scraping down the sides once. The filling should be thick enough to mound slightly on a spoon.

7. 7

   Assemble the tart

   Pour the frangipane into the par-baked tart shell, smoothing the top gently with an offset spatula. Arrange the fig halves cut-side up over the filling, pressing them in slightly. Start from the outside and work your way in, leaving small gaps between each fig. Scatter the remaining toasted pecans in the spaces. The filling will puff up around everything as it bakes.

8. 8

   Bake until golden

   Bake at 375°F for thirty-five to forty minutes. The frangipane should be deeply golden, puffed around the figs, and set in the center. A slight jiggle is fine, but the middle should not look wet. If the edges brown too quickly, tent loosely with foil for the last ten minutes. The figs will caramelize at the edges and the whole kitchen will smell like butter and fruit.

9. 9

   Glaze and finish

   While the tart is still warm, whisk together the fig preserves and warm water until smooth. If using honey, thin it the same way. Brush this glaze over the figs and exposed frangipane with a light hand. The glaze adds shine and a touch more sweetness that ties everything together. Sprinkle a few flakes of sea salt over the top. Let the tart cool in the pan for at least fifteen minutes before removing the sides. Serve warm or at room temperature.

   The tart slices cleanest when fully cooled, but tastes best when still slightly warm. Your call.

Chef Tips

• •Fresh figs are essential here. Look for fruit that yields slightly to pressure and has no wrinkling at the stem end. If you can't find fresh, don't substitute dried. Make a different tart.
• •Toast your pecans in a dry skillet over medium heat, stirring often, until fragrant and a shade darker. About five minutes. This step is non-negotiable because it brings out the oils and deepens the flavor.
• •The brown butter can be made a day ahead and refrigerated. Bring it to room temperature before using, or warm it gently until pourable.
• •A splash of good bourbon in the glaze wouldn't hurt a thing. About a teaspoon, whisked in with the preserves. That's how we do it at Lagniappe for special occasions.

Advance Preparation

• •Tart dough can be made three days ahead and refrigerated, or frozen for up to one month. Thaw overnight in the refrigerator before rolling.
• •The tart shell can be blind-baked one day ahead. Store at room temperature, loosely covered.
• •The finished tart is best the day it's made but keeps covered at room temperature for two days. The crust will soften slightly but the flavor remains.

Frequently Asked Questions

Nutrition Information

1 serving (about 120g)