Pear and Fig Tart in Pecan Crust

Recipe from Clean Food by Terry Walters

This nontraditional tart is less sweet than many other desserts, makes an impressive presentation and has delicious rich flavor. Pair it with a scoop of vanilla bean ice cream and a glass of Port.

2 cups pecans
1 cup brown rice flour
¼ cup virgin coconut oil, melted
¼ cup maple syrup
Fig Filling
10 dried Calimyrna figs
1 cup water
2 cups pear or apple juice
1 Tbsp maple syrup
1 Tbsp orange zest
2 Tbsp tapioca flour
½ tsp vanilla extract
Pears and Glaze
3 large D’Anjou pears
2 Tbsp lemon juice
1 cup pear or apple juice
1 Tbsp maple syrup
¼ tsp vanilla extract
2 tsp arrowroot

Preparing Crust

Preheat oven to 350°F. Place pecans in food processor and coarsely chop. Add brown rice flour and process briefly. Combine oil and syrup in small bowl, add to nut mixture and process until combined. Transfer to 11-inch tart pan and press to form crust. Pierce several times with fork and bake 15 minutes or until golden brown. Remove from oven and set on wire rack to cool.

Preparing Filing

Remove and discard tough ends of figs and cut figs into quarters. Place in pot with water and juice. Bring to boil, then reduce heat and simmer until figs are soft and 1½ cups of liquid remains (about 25 minutes). Remove from heat, add maple syrup and orange zest. Purée mixture with handheld blender until smooth. Gradually stir in tapioca flour and vanilla, pour into tart crusts and spread evenly to cover bottom.

Preparing Pears

Peel, core and slice pears. Cut into equal-size thin, flat wedges and toss with lemon juice. Place in steamer basket and steam 3 minutes, or until just soft (over steaming will make pears mushy). Remove steamer basket and cool pears. Arrange over fig filling in overlapping, fanlike pattern with ends pointing toward center of tart.

Preparing Glaze and Finishing

In small pan over no heat, combine pear or apple juice, maple syrup, vanilla and arrowroot. Place over medium heat and stir continuously until mixture thickens and becomes translucent. Spoon evenly over tart and refrigerate to set (about 1 hour). Serve at room temperature.

Makes 8 servings

Allergy Warning: Contains Other Nuts

Click here for a printable version