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Title: Pecan Macaroon And Fig Tart
Yield: 1

Ingredients

  ----------------------------FILLING-----------------------------------
     12 oz calimyrna figs; stemmed,
           -chopped
      1 c  water
      6 tb sugar
      1 tb chopped peeled fresh ginger
      1 tb fresh lemon juice
      1 ts grated lemon peel; (packed)
 
  ------------------------------CRUST-----------------------------------
      1    matzo cake meal
      2 c  pecans; (about 8 ounces),
      1    ; toasted, cooled
      1    ; (generous)
    3/4 c  sugar
    1/4 ts ground ginger
    1/8 ts salt
      1 lg egg
      4 oz bittersweet; (not
           -unsweetened) or
      1    ; semisweet
      1    ; chocolate, finely
      1    ; chopped
      1    melted bittersweet
           -chocolate; (optional)
      1    pecan halves; (optional)

Instructions

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 350F. 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.

Serves 10 to 12.

Bon Appetit April 1996

Converted by MC_Buster.

Per serving: 2384 Calories (kcal); 151g Total Fat; (53% calories from fat);
22g Protein; 267g Carbohydrate; 187mg Cholesterol; 334mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 28
1/2 Fat; 15 Other Carbohydrates

Converted by MM_Buster v2.0n.

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