Pecans and figs. It’s a classic love story. They are just meant to be together. This tart is created to honour this inseparable duo. Oh..and it’s also refined sugar free and extremely delicious.



  • 400gr whole wheat flour
  • 200gr cold butter in cubes
  • pinch of salt
  • 100 millilitres cold water
  • 450gr dried figs, soaked in water overnight
  • 1 teaspoon vanilla extract
  • 1 teaspoon of orange zest
  • 250gr pecans (or your own mix of nuts)
  • 2-3 tablespoons maple syrup



  • tart pan
  • rolling pin
  • 3 cups dried beans/rice (to weigh down the pastry while baking)
  • aluminium foil
  • cling film
  • food processor




Preheat the oven at 200C/390F


In your food processor, combine the flour, butter and salt and pulse for 20 seconds. Transfer the mix to a mixing bowl and slowly add the cold water while working it into the flour with your hands. Try not to get the butter too warm. It has to stay firm. Now you have a firm, but not rock hard dough. If it’s falling apart from dryness, you can add a tiny splash of water. But the dough has to be firm. Make a ball of dough and wrap it in cling film. Leave to rest for 15 minutes in the fridge.


Clean your food processor and throw in the soaked figs (make sure to remove the tough little tails first). Add the vanilla and orange zest (you can also add orange water instead if you have that) Pulse until you have a smooth paste.


Take the dough from the fridge and roll it out to the size of the tart pan (the pastry has to be half a centimetre thick) Grease the pan with some butter and gently cover it with the pastry. Press it gently in the edges and trim the excess pastry with a knife. Prick the dough with a fork a couple of times. Put a sheet of aluminium foil on top and spread the dried beans on top of that. Bake for 20 minutes.


Take the pre-baked crust from the oven and remove the beans (you can save them in a jar for future baking projects) Spread the figs paste all over the bottom. Mix the nuts with maple syrup and spread them on top of the tart.


Reduce the heat to 190C and bake the tart for 10 more minutes. Make sure the nuts don’t get too dark.


When the tart has cooled a little bit, it’s ready to be devoured!

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