Fig & Pecan Tart with Honeyed Caramel
A crisp, buttery pastry is filled with soft caramel and topped with juicy figs and toasted pecans in this beautifully seasonal Tart. It’s rich without being heavy and just the thing for relaxed entertaining or a special weekend dessert.
How long will it take?
1 hour 15 minutes
What’s the serving size?
Serves 8
What do I need?
For the Pastry
- 200 g plain flour
- 100 g cold unsalted butter, diced
- 2 tbsp icing sugar
- 1 egg yolk
- 1–2 tbsp iced water
For the Caramel filling
- 80 g unsalted butter
- 100 g brown sugar
- 2 tbsp honey
- 1 egg
- 100 ml thickened cream
- 1 tsp vanilla extract
For the Topping
- 6–8 ripe figs, quartered
- ¾ cup pecan halves
- Extra honey, for drizzling, optional
How do I make it?
- Place the flour, butter and icing sugar in a food processor and pulse until the mixture resembles fine crumbs. Add the egg yolk and iced water and pulse until the dough just comes together.
- Turn out onto a lightly floured bench, shape into a disc, wrap and chill for 20 minutes.
- Preheat oven to 180C.
- Grease a 24-centimetre tart tin.
- Roll pastry out and carefully place in tart tin. Trim edges, prick the base with a fork and line with baking paper and weights. Blind bake for 15 minutes, remove weights and bake a further 5 minutes until lightly golden.
- Meanwhile, melt butter in a small saucepan over medium heat. Add brown sugar and honey, stirring until smooth. Remove from heat and cool slightly. Whisk in egg, cream and vanilla.
- Pour the caramel filling into the tart shell. Scatter half the pecans over the top, reserving the rest for serving.
- Bake for 25–30 minutes, or until the filling is just set with a gentle wobble in the centre.
- Cool completely before removing from the tin.
- Once cool, arrange the fresh fig quarters over the top of the tart. Scatter reserved pecans and drizzle lightly with extra honey before serving, if desired.
TOP TIPS
- If pecans start to colour too quickly during baking, loosely cover the tart with foil for the final 10 minutes.
- Add figs no more than 1-2 hours before serving for the best presentation.
- This tart keeps well refrigerated for up to 2 days — bring to room temperature before serving.
- Delicious served with double cream, mascarpone or lightly whipped crème fraîche.
