Candied Walnut, Fig, and Brie Tart with Vanilla Pear Sauce
Helloooo, I wanted to share with you guys a special treat that I made this weekend. In case you didn’t know, it is Thanksgiving in Canada so a feast was in order. One of my favourite parts of the meal was these roasted garlic mashed yams. I was in charge of dessert, and I decided to make a more savoury dessert- something I’ve never done before! I chose a walnut, fig and brie tart with pear sauce from Anna Olsen. I always trust Anna Olsen for baking recipes. The crust was really crumbly but I liked the rich, nutty flavour that the ground walnuts gave it. I love brie and I feel like I would use a bit less ricotta and a bit more brie. The figs combined with the honey are delicious, and the pear sauce was sooo subtle and yummy. This was really fun to photograph, even though I only had a minute or two before it went from oven to table. I just wish uploading it to the ‘net didn’t make the colours go off!
Walnut, Fig, and Brie Tart with Vanilla Pear Sauce
- 1 3/4 cups all purpose flour
- 1/3 cup lightly toasted and ground walnuts
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup + 2 tbsp unsalted butter, cut into pieces and chilled
- 3 tablespoons cold water
** LOL LOL LOL I just realized as I was typing this that I forgot to add the 3 tbsp of water….perhaps that was why the dough was crumbly. Too funny. Instead of rolling the dough out, I simply pressed it into the tart pan- no big deal!
- Combine flour, walnuts, sugar and salt. Cut in butter until the texture of coarse meal. Add 3 tablespoons cold water and mix just until dough comes together. If needed, add up to 1 more tbsp. Wrap and chill for an hour before rolling.
- Preheat oven to 350 F.
- On a lightly floured surface, roll out dough to 1/4-inch thick. Line a 9-inch tart shell with crust and trim edges.
- Line tart crust with foil and weigh down with dried beans or rice. Bake for 15 minutes, then remove weights and foil and bake for 10 minutes more. Allow to cool.
- 1 1/4 cups walnut halves
- 7 tablespoons honey
- 1/2 cup ricotta cheese
- 6 ounces brie cheese, (triple crème is best!)
- 12 fresh fig
- Toss walnuts in 2 tbsp honey and spread onto a parchment-lined baking sheet. Bake for 10-12 minutes and let cool.
- Mix together ricotta and brie. Spread over the bottom of the tart shell.
- Cut figs into quarters and arrange, flesh-side up around tart. Sprinkle walnut halves over figs. Bake tart for 10 – 12 minutes, just to melt the cheese and warm the figs. While warm, drizzle remaining honey over tart.
- 2 ripe pears
- 4 tablespoons honey
- 1 vanilla bean
- 1/2 cup white wine
- Peel and dice pears, and cook with honey, scraped seeds from vanilla bean and wine until tender, about 15 minutes. Puree and strain sauce. Chill before serving.