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Pecan & fig pies with brandy cream

  • 1:50 Prep
  • 0:40 Cook
  • Makes 6
  • Advanced


  • 190g (1 1/4 cups) plain flour
  • 125g butter, chilled, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 1 tablespoon water
  • 160ml (2/3 cup) double cream
  • 1 tablespoon brandy


  • 110g (1/3 cup) fig jam
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 20g butter, melted
  • 195g (1 1/2 cups) pecans, toasted


  • 1
    Process the flour, butter and icing sugar mixture in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture just starts to come together. Turn the pastry onto a lightly floured surface. Knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  • 2
    Divide the dough into 6 portions. Use a lightly floured rolling pin to roll 1 portion on a lightly floured surface into a 3mm-thick disc. Repeat with remaining dough portions. Line six 2cm-deep, 8.5cm (base measurement) fluted tart tins, with removable bases, with the pastry. Trim excess pastry. Prick the pastry bases with a fork and place on a baking tray in the fridge for 30 minutes to rest.
  • 3
    Preheat oven to 200°C. Cover each pastry base with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for 5 minutes or until golden.
  • 4
    To make the filling, whisk the jam, sugar, egg and butter in a bowl to combine. Stir in the pecans.
  • 5
    Reduce oven temperature to 160°C. Divide the pecan mixture among the pastry cases and bake for 20-25 minutes or until just set in the centre. Transfer to a wire rack to cool slightly.
  • 6
    Combine the cream and brandy in a small bowl. Serve with the pecan pies.

Source: taste.com.au


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