PECAN TARTS
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease 8 3-inch tart tins.
- Roll out pastry and cut 8 5-inch circles. Fit pastry circles into greased tart tins.
- In a large bowl, combine eggs, sugar, butter or margarine, corn syrup, and vanilla extract. Mix well, then stir in pecans. Pour an equal amount of mixture into each pastry-lined tart tin.
- Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling is set.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 57.3 g, Cholesterol 57.9 mg, Fat 30.3 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7.7 g, Sodium 301.4 mg, Sugar 29.1 g
PECAN MACAROON AND FIG TART
Categories Food Processor Dessert Bake Passover Fig Pecan Kosher Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- 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 350°F. 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.
FIG, HONEY AND MASCARPONE TART
So amazing looking, you'll have no question about the expression "eat with your eyes". From Nigel Slater's "Real Cooking".
Provided by Pikake21
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the flour in a large mixing bowl.
- Cut the butter into small chunks and tip into the flour.
- Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
- Using a table knife or your hands, mix in the eggs.
- Then use your hands again to bring the whole lot together.
- You may need a few drops of water but add them carefully.
- You should end up with a soft ball of dough.
- Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
- Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
- Lift the pastry up with the help of a rolling pin and drape over the tart tin.
- Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
- No one will ever know.
- Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
- Rest the pastry in the fridge while the oven gets to 350°F
- Cut a deep cross in the top of each fig.
- Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
- It should be the colour of a custard cream.
- Remove the greaseproof paper and beans.
- Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
- Stuff little spoonfuls of mascarpone into the open figs.
- Drizzle with honey.
- Mix the crème fraîche with the egg yolks and sugar and pour over the fruit.
- Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
- Leave to cool and set slightly for fifteen minutes before eating.
Nutrition Facts : Calories 613.5, Fat 29.6, SaturatedFat 17.6, Cholesterol 211.6, Sodium 136, Carbohydrate 82, Fiber 3.7, Sugar 42.9, Protein 7.9
PECAN MACAROON COOKIES
I got this recipe from an old church cookbook of my Mother's from the 1940's. It's a delicious, chewy cookie.
Provided by Poohbear Pam
Categories Dessert
Time 40m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix shortening and sugars, then add eggs.
- Sift together flour, soda, baking powder and salt.
- Mix together well.
- Mixture will be very stiff.
- Add coconut, pecans, oatmeal and vanilla.
- Roll into small balls the size of a walnut.
- Place on a lightly greased cookie sheet and bake at 325 degrees for approximately 20 minutes.
- Makes about 3 dozen cookies.
Nutrition Facts : Calories 182.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 28.7, Sodium 116.9, Carbohydrate 20.7, Fiber 1.1, Sugar 11.8, Protein 2.1
More about "pecan macaroon and fig tart recipes"
FIG-PECAN MACAROONS RECIPE | MYRECIPES
From myrecipes.com
3.7/5 (3)Calories 86 per servingServings 48
- Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
- Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
- Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.
ROASTED FIG TART WITH HONEY AND MASCARPONE
From feastingathome.com
CALIFORNIA FIG PECAN PIE | VALLEY FIG GROWERS
From valleyfig.com
PECAN MACARONS - PIES AND TACOS
From piesandtacos.com
FIG TART RECIPES | BIGOVEN
EASY PEAR & FIG PHYLLO TART - CHELSEA PEACHTREE
From chelseapeachtree.com
PECAN MACAROONS - DEB'S POTS
From debspots.com
MAPLE PECAN TART RECIPE | BON APPéTIT
From bonappetit.com
CULINARY IN THE DESERT: FIG-PECAN MACAROONS
From desertculinary.blogspot.com
FIG AND PECAN TART - HONEST COOKING - RECIPES
From honestcooking.com
CREAMY FIG AND HONEY MASCARPONE TART • THE HEIRLOOM PANTRY
From theheirloompantry.co
FRESH FIG AND MASCARPONE TART | RECIPES | PBS FOOD
From pbs.org
MASCARPONE & FIG TART RECIPE - HOUSE & HOME
From houseandhome.com
FIG PECAN TART RECIPE - EASY KITCHEN
From easykitchen.com
FIG-PECAN MACAROONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRESH FIG TART RECIPES | BIGOVEN
FIG-PECAN MACAROONS - GLUTEN FREE RECIPES
From fooddiez.com
PECAN MACAROON AND FIG TART RECIPE - FRIENDSEAT.COM
From friendseat.com
FIG TART WITH PECANS AND GOAT CHEESE - JO COOKS
From jocooks.com
MACAROON TART - BAKE OR BREAK
From bakeorbreak.com
FRESH FIG TART WITH PECAN ON PUFF PASTRY | COOKING LIVE
From cooking-live.com
FIG-PECAN MACAROONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED FIG & MASCARPONE TART | MUSTARD WITH MUTTON
From mustardwithmutton.com
PERFECT PECAN TART RECIPE AND VIDEO TUTORIAL - ASHLEE MARIE
From ashleemarie.com
PECAN FIG MINI-TARTS | RECIPE - KOSHER.COM
From kosher.com
FIG TART WITH MASCARPONE CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
FIG FRANGIPANE TART | RICARDO
From ricardocuisine.com
PECAN MACAROONS | MACAROONS, MACAROON RECIPES, RECIPES
From pinterest.com
PECAN MACAROONS – GLUTEN-FREE - THE FINER COOKIE
From thefinercookie.com
PECAN MACAROONS RECIPE | RECIPELAND
From recipeland.com
THE SECRET INGREDIENT: FIG-PECAN MACAROONS
From janierecipes.blogspot.com
COCONUT PECAN MACAROONS RECIPE WITH CHOCOLATE DRIZZLE
From greatgrubdelicioustreats.com
BEST MAPLE PECAN TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RECIPES > BAKED GOODS > HOW TO MAKE PECAN MACAROONS/TVFN
From mobirecipe.com
THE BEST PEAR AND FIG TART RECIPE - AMANDA WILENS
From amandawilens.com
MAPLE PECAN BUTTER TARTS - CANADIAN CLASSIC! - FED BY SAB
From fedbysab.com
CULINARY IN THE DESERT: FIG-PECAN MACAROONS... - BLOGGER
From desertculinary.blogspot.com
PECAN MACAROONS RECIPE | EAT SMARTER USA
From eatsmarter.com
MASCARPONE, PEAR & FIG TART | RECIPES - MERRY EDWARDS WINERY
From merryedwards.com
COCONUT-PECAN MACAROONS RECIPE | MYRECIPES
From myrecipes.com
MACAROON JAM TARTS - MAD ABOUT MACARONS
From madaboutmacarons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love