Pecan, fig and chilli tart

Serves 6

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

1 packet short crust pastry
For the filling
4 medium heat red chillies, seeded and chopped
400g/14oz dried figs, stemmed and coarsely chopped
600ml/20fl oz white wine
45g/1½oz sugar
125g/4½ unsalted butter
1.5fl oz/45ml whisky
1.5fl oz/45ml Amaretto
1 vanilla pod or 1 tbsp vanilla extract
85g/3oz coarsely chopped pecans
dash cayenne pepper
To serve
crème fraïche or vanilla ice cream
1. Preheat oven to 190C/375F/Gas 5.
2. Remove the pasty from the refrigerator half an hour before you plan to bake it. Press the pastry into a 9-10 inch tart pan; make an even bottom layer, press up the sides, and extend a ¼ to ½ inch ridge above the top edge of the tart pan.
3. Cover with parchment paper or foil, fill with pit weights or dried beans, and bake for 20 minutes.
4. Remove the paper and weights, re-cover only the edges, and bake for 10 to 15 minutes more until the crust is just turning very light brown. Remove from the oven and let cool to room temperature before filling.
Alternatively, use a shop-bought, sweet pastry case.
5. Place the figs, wine, and sugar in a heavy bottomed pan.
6. Bring to a boil over high heat. Reduce the heat to moderate and cook for 10 to 15 minutes or until the figs are tender and the liquid is syrupy.
7. Add the butter, whisky, vanilla pod seeds, pecans, cayenne pepper, and chillies; mix well until the butter is melted.
8. Remove from the heat and cool.
9. Fill the tart shell and serve, with a dollop of crème fraïche or vanilla ice cream.

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