Fig & Bourbon Pecan Tart

Fig & Bourbon Pecan Tart ingredients

• 1 1/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 8 tbsp unsalted butter, very cold and cubed
• 4-6 tbsp ice water
• 2 cups fresh figs, stemmed and quartered
• 1/4 cup light brown sugar, packed
• 2 tbsp bourbon
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp unsalted butter
• 1 large egg
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract
• 1/2 cup chopped pecans

How to make Fig & Bourbon Pecan Tart

1. Prepare the Pâte Brisée: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Add 8 tablespoons cold, cubed unsalted butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
2. Gradually add 4-6 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the edges.
4. Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes, until the crust is lightly golden. Remove from oven and let cool slightly.
5. Prepare the Fig-Bourbon Filling: In a medium saucepan, melt 1 tablespoon unsalted butter over medium heat. Add 2 cups quartered fresh figs, 1/4 cup light brown sugar, 2 tablespoons bourbon, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
6. Cook for 8-10 minutes, stirring occasionally, until the figs have softened and the mixture has thickened slightly. Remove from heat and let cool for 5 minutes.
7. Spoon the fig mixture evenly into the pre-baked tart shell, spreading it to the edges.
8. Prepare the Custard Topping: In a small bowl, whisk together 1 large egg, 1/2 cup heavy cream, and 1/2 teaspoon vanilla extract until well combined. Stir in 1/2 cup chopped pecans.
9. Carefully pour the pecan custard mixture over the fig filling in the tart shell.
10. Bake for 25-30 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted near the center should come out clean.
11. Let the tart cool completely on a wire rack before slicing and serving. This allows the filling to fully set.

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