Best Pecan Macaroon And Fig Tart Recipes
CAJUN FIG AND PECAN PIE
From The Evolution of Cajun and Creole Cuisine by John Folse. Haven't tried this one yet but sounds good. Let me know how it turns out.
Provided by Vicki in CT
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In large bowl combine sugar and corn starch. Add syrups, vanilla, eggs. Use wire whisk and blend thoroughly.
- Add nuts and preserves stirring into mixture. Season with cinnamon and nutmeg.
- Pour into pie shell and bake on center rack for 10 minutes. Reduce temperature to 375 degrees and bake for 35 minutes. Remove and allow to cool.
Nutrition Facts : Calories 484.3, Fat 19.2, SaturatedFat 3.3, Cholesterol 79.3, Sodium 160.8, Carbohydrate 76, Fiber 2.4, Sugar 40, Protein 5.1
PECAN TARTS
The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 20.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN MACAROON AND FIG TART
Categories Food Processor Dessert Bake Passover Fig Pecan Kosher Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Filling:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium, cover and cook until figs are very tender, about 35 minutes. Uncover and simmer until liquid is absorbed and filling is thick, stirring occasionally, about 5 minutes.
- Transfer filling to processor. Using about 5 on/off turns, process just until mixture holds together. Transfer to small bowl; cool filling. (Can be prepared 3 days ahead. Cover and refrigerate.)
- For Crust:
- Preheat oven to 350°F. Place 13 3/4x4-inch rectangular tart pan with removable bottom onto waxed paper. Trace outline of pan bottom on paper; set paper aside. Line pan with heavy-duty foil. Grease foil; dust with matzo cake meal. Combine 2 cups pecans, sugar, ginger and salt in processor; finely grind nuts. Add egg and process until moist clumps form. Using moistened fingertips, press 1 cup dough over bottom and up sides of prepared pan (crust will be thin). Bake crust until puffed and dry looking, about 14 minutes. Transfer pan to rack; press bottom of crust lightly to flatten. Cool crust completely. Maintain over temperature.
- Stir 4 ounces chocolate in top double boiler set over simmering water until melted. Spread over bottom of crust. Spoon 1 3/4 cups filling over chocolate (reserve remaining filling for another use).
- Press remaining dough over traced rectangle on waxed paper, filling outline completely. Using paper as aid, turn dough rectangle over onto tart, aligning carefully; peel off paper. Pinch edge of crust and top dough together to seal.
- Bake tart until top is golden and dry looking, about 28 minutes. Cool tart completely in pan on rack. (Can be prepared ahead. Wrap in foil and store 1 day at room temperature or refrigerate up to 5 days.) Push up pan bottom to release tart. Peel off foil from bottom.
- If desired, dip spoon into melted chocolate and drizzle in zigzag pattern over tart; then dip pecan halves halfway into melted chocolate and arrange decoratively around edge. Chill until chocolate sets, about 30 minutes. Serve tart cold or at room temperature.
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