Ingredients

Shortcrust base
Butter
0.25 cup
5 tbsp
76 g
2.66 oz
2.51 fl oz
Sugar
0.25 cup
4.50 tbsp
66 g
2.31 oz
2.18 fl oz
Egg yolk
1 pc
Flour
0.50 cup
135 g
4.72 oz
4.46 fl oz
Baking powder
0.50 tsp
2.46 ml
Salt
pinch
Custard crème base
Milk
0.50 cup
150 g
5.25 oz
4.95 fl oz
Sugar
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
Corn starch
1 tbsp
15 g
0.52 oz
0.50 fl oz
Eggs
1 pc
Yolk
1 pc
Crème
Pecan
0.25 cup
85 g
2.98 oz
2.80 fl oz
Sugar
0.25 cup
85 g
2.98 oz
2.80 fl oz
Cornstarch
1 tsp
4.92 ml
Butter
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Eggs
1 pc

Method

The Figs pie with pecan nuts crème

Here is a warm and spicy autumn recipe. Have you ever tasted such an amazing shortcrust pie? The combination of pecan and figs turned out to be the most beneficial and interesting. Enjoy!

Step 1.

For the shortcrust base:

  • Butter – 76 g | 2.70 oz
  • Sugar – 66 g | 2.35 oz
  • Egg – 1 yolk | 1.00 item
  • Flour – 135g | 4.75 oz
  • Baking powder – 1/2 tsp | 1.00 tsp
  • Salt - a pinch 

The exact amount of flour depends on its quality; you may need to vary it. Make sure that the dough is not too sticky, but not too tough either!

  1. Grind the room temperatured butter with sugar.
  2. Add the yolk to the mixture.
  3. Stir in all the dry ingredients, and knead the dough quickly. Collect it into a ball, and wrap it with a cling film; refrigerate the dough for 1 hour. After an hour, spread the dough over the mold with your hands, forming the bottom and the sides. Be sure to grease the mold well with the soft butter, so that you can easily remove the cake from it later.
  4. Place the shortcrust base in the oven preheated to 180C (356F), and bake it for 15 minutes.

Step 2.

For the custard crème base:

  • Milk – 150 g | 5.30 oz
  • Sugar – 35 g | 1.25 oz
  • Corn starch – 15 g | 0.55 oz
  • 1 egg and 1 yolk | 1.00 item + 1.00 item

First, let's cook the crème base:

  1. Whisk the eggs, the sugar and the starch.

  2. Bring the milk to a boil, and add it to the egg mixture in a thin stream, stirring constantly. 

  3. Place the crème base on low heat, and cook it until thick (whisk constantly). Cover the resulting mass with a cling film, and cool it completely.

Step 3.

For the crème:

  • Pecan – 85 g | 3.00 oz
  • Sugar – 85 g | 3.00 oz
  • Cornstarch – 1 tsp | 1.00tsp
  • Butter – 70 g | 2.45 oz
  • Eggs – 1 pc | 1.00 item
  1. Chop the nuts into very fine crumbs; add the sugar and the starch.

  2. Rub the butter until smooth, and combine it with the nut mixture.

  3. Stir the egg into the nut-butter mass.

Combine the crème with the crème base, and pour the resulting mass into the shortcrust base, baked for 15 minutes. Cut the figs into wedges, and place them on top. Bake the pie at 180C (356F) for about 50 minutes more.

NOTE: When you take the pie out of the oven, the middle of it may seem liquid – that’s ok! Just chill the pie, and leave it in the fridge overnight.

A delicious treat awaits you in the morning!

Bon Appetit!