Juicy figs top a layer of walnut cream, all encased by a graham cracker homemade crust. A delicious dessert pie to showcase the best of this summer fruit.
I made this tart for my mother. She's mad about fresh figs (I wonder where I got that from) and every year makes me the most wonderful fig jam ever. Just like her mother taught her.
It is a simple pie although it might look like a laborious recipe. Because each component can be made in advance.
About figs
They are shaped like a small punching bag, brownish-purple outside (quite unappetizing if you ask me) and reddish inside, with a center of seeds. They have a unique flavor, and I think it's a love or hate situation like eggplant.
They taste better baked unless they are perfectly ripe. Like any summer fruit with a short season, finding extraordinary figs can be quite a challenge.
Baking with them is the second-best option. And the results are amazing.
Type of dough
After making graham crackers for the first time, I now keep the dough frozen at all times. Or as cookies in a tin. The flavor is one to beat. It's the perfect one for cheesecakes and also for this fresh fig and walnut pie.
So you can use a graham cracker cookie crust, like the one we love for traditional cheesecakes, or a vanilla cookie crust like the key lime pie.
Or use a sweet pie crust or shortcrust pastry.
So the dough is pre-baked, then a thick layer of walnut cream is added, and finally the majestic green and red figs are artfully (ha!) placed atop before going into the oven.
What comes out is a bunch of less vibrant fruit, but with that unmistakable smoky flavor of baked figs, the cookie crunchiness of the graham cracker dough and the creamy walnuts.
What is walnut cream?
It's similar to frangipane but made with walnuts instead of almonds.
A mixture that is used in French tarts, especially those with fruits. It bakes into a soft, spongy layer and adds a lot of flavor to the pie.
I finish each slice with a drizzle of sweet honey.
This is a good pie people.
Other recipes you might like:
Pear Frangipane Tart
Apricot Raspberry Tart
The Best Lemon Ricotta Pie
Sweet Potato Gingersnap Pie
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Fresh Fig Walnut Pie
A layer of walnut cream is topped by juicy figs, all encased by a graham cracker homemade crust. A delicious dessert pie to showcase the best of this summer fruit.
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
Ingredients
For the crust:
- ½ recipe graham cracker dough
- Or make a graham cracker cookie crust (with store-bought cookies)
For the walnut cream:
- 1 ½ cups walnut paste, at room temperature, see recipe
- ½ cup (115g) unsalted butter, softened
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 4 teaspoons flour
For the assembly:
- 9 or 10 fresh figs
- 2 tablespoons sugar
- 2 or 3 tablespoons honey
Instructions
For the crust:
- On a lightly floured surface, roll graham cracker dough about ¼ inch or less, to fit a 9-inch round pie plate. The dough might not roll in one neat piece like regular dough does; don't worry, just do it in pieces and patch it in the mold. Refrigerate for 30 minutes.
- Preheat oven to 350º about 15 minutes before baking.
- Cover cold pie dough with a piece of aluminum foil, fill it with some kind of weight, I used lentils but you can use beans or ceramic marbles.
- Bake for 15 or 20 minutes, carefully lift the aluminum foil with the weight, and bake for another 10 minutes or so, until the dough is dry and lightly colored. Let cool on wire rack. Keep the oven on.
For the walnut cream:
- In a bowl with a sturdy hand mixer or an electric one, mix walnut paste with butter.
- Add egg and egg yolk and then flour. Mix well but just to blend all ingredients completely.
For the assembly:
- Wash, dry and cut figs in half.
- Pur walnut cream evenly over pie dough, and arrange the half pieces of figs on top.Sprinkle with the sugar and bake for about 30 minutes, until figs are beginning to soften and walnut cream is puffy.
- Let cool on wire rack, unmold onto serving plate and drizzle with honey before serving.
Notes
Frangipane: you can use almond cream instead of walnut if you like.
Pie crust: use a regular sweet pie crust or a cookie crust.
- Prep Time: 40
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: fresh fig pie, fig walnut pie
Susan says
What a stunning pie and I absolutely love all the photos of your mom and the story.
Nancy @ gottagetbaked says
Paula, of course your fig pie is out of this world and completely gorgeous (I love figs) but let's focus on talking about your mom. Wowzas she is a stunning lady! I loved this photo history of her, thank you so much for sharing them. I'm glad to hear that the flood didn't destroy all your pictures - that would've been devastating. And dang, your mom is 62 in that last photo?! I would've never guessed because she still looks young, vibrant and incredible. This was a beautiful post!
Sarah | Curious Cuisiniere says
Such a beautiful post about your mom! Great pictures! Your tart look fantastic!
Soni says
A beautiful post and I enjoyed reading and learning about your mom!Lovely pics too 🙂
This tart sounds and looks absolutely gorgeous.I love figs too and combining it with walnut seems like a great idea 🙂 Pinning it right now!
Angie Schneider says
This is one very beautiful tart, Paula. Your mother looks elegant and beautiful.
Medeja says
You mother is so beautiful! 🙂
You wouldn't believe this..just a week ago I was looking at fresh figs and thinking what would it be possible to do with them 🙂
Alice @ Hip Foodie Mom says
Oh Paula,
I love all of these photos of you and your mom. . I was actually looking for some today myself and can't find that many. . I think most of them are in Dallas or on a DVD or CD rom somewhere. . the not so good thing about technology. . I don't have as many real photos to hold and look at.
When you said she never lost her temper with you the way you did with her. . I can totally relate! I am ashamed to say that last year, when my mom was visiting us out here in WA, I totally lost my temper with my mother. . and I felt horrible (just sick) afterwards. . and even I am a mother now but I still think I will never be the kind of mother my mom was to me. I can only strive to be that for my daughters. They deserve that.
You were a gorgeous bride . . I must say. . and if this is your mom's fave. . the fig and walnut pie. . well, then she has beautiful taste! so lovely!!! what a great post, Paula!
Viviane Bauquet Farre - Food and Style says
Those figs look gorgeous, Paula!
Laura Dembowski says
Your mom sounds like a wonderful person. My mom also helps me with whatever I'm working on and has endless patience. It's too bad I didn't get that trait! And this pie! Love that you used graham cracker dough to make the crust. That is awesome, Paula! Love walnuts and figs too!
Rosie @ Blueberry Kitchen says
This is such a lovely post about your mom. I love all your photos, so glad you didn't lose too many to the water. Your pie looks absolutely gorgeous, love all the fresh figs!