Fig and Pecan Tart Fig and Pecan Tart Cynthia L. Nobles July 31, 2013 Comments Advocate-tested recipe Fig and Pecan Tart Makes 1 (9-inch) tart. Recipe is by Cynthia L. Nobles. 1 recipe Tart Crust (see recipe) 1 lb. dried figs, stemmed and quartered 11⁄3 cups apple juice 3 tbls. honey 1 tbl. peeled and grated fresh ginger 1 tbl. grated fresh orange rind 1⁄3 cup Grand Marnier or brandy 1 cup chopped pecans 2 egg whites (reserved from crust recipe) 1 tbl. sugar 1. Prepare crust and refrigerate while assembling filling. 2. Combine figs, apple juice, honey, ginger, orange rind and Grand Marnier in a large, heavy saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until figs are soft, about 10 minutes. 3. Transfer to a food processor and process 10 seconds. 4. Remove to a bowl and stir in pecans. Set aside. 5. Preheat oven to 375 degrees. Roll a disk of dough between two floured sheets of wax paper to an 11-inch circle. Line dough into a 9-inch tart pan with removable bottom, leaving an overhang. Lightly brush inside of pastry with about 1 tablespoon egg white and chill while rolling second piece of dough. 6. Roll out second piece of dough between floured wax paper sheets to a 10-inch circle. Slice dough into 1/2-inch strips. 7. Spread filling evenly over chilled tart shell. Weave a lattice pattern with pastry strips over tart. Seal and trim edge flush with edge of bottom crust. 8. Brush remaining egg white over lattice top and sprinkle strips with sugar. Bake tart on bottom rack of oven until crust is deep golden brown, about 35-40 minutes. Cool at least 30 minutes before removing tart rim. Serve warm or at room temperature. Tart Crust Makes a double crust for a 9-inch tart. Recipe is by Cynthia L. Nobles. 21/2 cups all-purpose flour 1 tbl. sugar 1 tsp. iodized salt 11/2 sticks cold unsalted butter, cut into bits 2 eggs, separated 1 tsp. vanilla extract 1/2 tsp. almond extract 5 tbls. ice water 1. In a large bowl, combine flour, sugar and salt. Add butter. Using a pastry blender or your fingers, work butter into flour until mixture resembles coarse meal with a few large lumps. 2. Stir in the 2 egg yolks, vanilla and almond extracts, and ice water. 3. Gently knead dough on a floured surface until it comes together smoothly. Divide into 2 portions and flatten slightly. Wrap each disk in plastic wrap and chill while preparing filling.