Valley Fig Growers

Chocolate Ganache Tart With Glazed California Figs And Nuts

Makes 8 to 10 servings.


1 refrigerated piecrust [1/2 (15-ounce) package], room temperature 

1 cup packed (6 ounces) Blue Ribbon Orchard Choice or Sun Maid California Figs, stemmed and halved* 

2/3 cup water 

1/3 cup packed brown sugar 

2 tablespoons almond- hazelnut- or orange-flavor liqueur 

1/2 cup whipping cream 

6 ounces bittersweet chocolate, finely chopped 

1 cup unsalted or lightly salted mixed nuts (omit peanuts and select hazelnuts, cashews, Brazil nuts, almonds and pecans) 

Whipped cream, optional  


  1. Preheat oven to 450 degrees. Unroll piecrust and press into bottom and up side of 10-inch tart pan with removable bottom. Prick all over with fork. Bake until light brown, 9 to 11 minutes. Cool on rack.
  2. In small saucepan, combine figs and water. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to 1/4 cup, about 2 minutes. Stir in brown sugar and simmer, stirring, 1 minute. Remove from heat. Stir in liqueur. Let steep 10 minutes. Strain figs through fine-meshed sieve, reserving syrup. While figs cool, in small saucepan, bring cream to a simmer over medium heat. Remove from heat, add chocolate and stir until smooth. Spread over baked crust. Refrigerate 5 minutes or until chocolate begins to firm up but is not set. Alternate fig slices and nuts in concentric circles on tart, pressing slightly into chocolate to secure. Chill 2 hours or up to 1 day. To serve, brush figs and nuts with reserved syrup. Remove side from tart pan and place tart on platter. Cut into wedges. Top with whipped cream, if desired.

*Cut large figs (greater than 1 1/4-inch diameter at the base) into three lengthwise slices.

Photography M. Dieter

Nutrition Information

amount per serving

  • Calories 392
  • % Calories from Fat 58%
  • Fat 25
  • Cholesterol 16
  • Protein 5
  • Carbohydrates 42
  • Fiber 5
  • Iron 2
  • Sodium 95
  • Calcium 57
  • Potassium 215