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Pecan & fig pies with brandy cream
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Prep Time:
110 minutes
Cook Time:
40 minutes
Total Time:
150 minutes
Revamp New Orleans classic pecan pie with luscious fig jam for a decadent twist on traditional Southern dessert. Butter pastry meets sweet, nutty goodness for an irresistible taste of America.
Ingredients:
  • 20.00 gm water
  • 190g (1 1/4 cups) plain flour
  • 125g butter, chilled, chopped
  • 60g (1/3 cup) icing sugar mixture
  • 1 egg yolk
  • 160ml (2/3 cup) double cream
  • 20.00 ml brandy
  • 110g (1/3 cup) fig jam
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 eggs, lightly whisked
  • 195g (1 1/2 cups) pecans, toasted
Instructions:
  • 1. Pulse flour, butter, and icing sugar in a food processor until it resembles fine breadcrumbs. Add egg yolk and water and pulse until mixture starts to come together. 2. Turn the pastry onto a floured surface, knead until smooth, shape into a disc, and cover with plastic wrap. 3. Chill in the fridge for 30 minutes before using.
  • Divide the dough into 6 equal portions. Roll out one portion on a lightly floured surface to create a 3mm-thick disc using a lightly floured rolling pin. Repeat this step with the remaining dough portions. Line six fluted tart tins with removable bases (8.5cm base measurement, 2cm deep) with the pastry, ensuring to trim any excess. Use a fork to prick the pastry bases, then chill the tins on a baking tray in the fridge for 30 minutes to rest.
  • Preheat the oven to 200°C. Line each pastry base with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights. Bake for an additional 5 minutes until golden.
  • Combine jam, sugar, egg, and butter in a bowl, whisk until smooth, then fold in pecans.
  • Lower the oven temperature to 160°C. Spoon the pecan mixture into the pastry cases and bake for 20-25 minutes or until the center is just set. Allow them to cool slightly on a wire rack.
  • Mix the cream and brandy in a small bowl, then drizzle over the pecan pies before serving.

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