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Warm Fig & Brie Pie with Walnut Crust | Taste and Tipple

Warm Fig and Brie Tart with Walnut Crust

Course Appetizer, Side Dish
Cuisine French
Keyword Warm Fig and Brie Pie with Walnut Crust
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
Author Yvonne Langen


Walnut Pastry Dough

  • ½ cup walnuts
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 2 tsp cold butter cut into pieces
  • 3 tbsp walnut oil
  • 6-7 tbsp cold water

Warm Fig & Brie Tart

  • 1 disk walnut pastry dough or 1 400g store-bought pie crust
  • 210 g double cream brie or Cambozola chilled
  • 1 tbsp fresh thyme finely chopped
  • 1 egg plus 2 tbsp water optional
  • 10 ripe fresh figs
  • 2 tbsp maple syrup


Walnut Pastry Dough

  1. Preheat oven to 350°F.
  2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool.
  3. Combine the walnuts, flour, sugar and salt in a food processor; process until the walnuts are finely chopped. Add butter and process until incorporated. Transfer to a large bowl.
  4. Drizzle oil over the flour mixture. Use your fingertips to rub the oil into the mixture. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed.
  5. Divide dough into 2 pieces, 1 slightly larger than the other, and form each into a disk.

Warm Fig & Brie Pie

  1. Preheat oven to 425°F.

  2. Roll out walnut pastry dough to an 11-inch round, or simply unroll the purchased crust. Fit into a 9-inch tart pan with removable sides or a 9-inch springform pan. If using the springform pan, roll the edge of the pie crust towards the centre of the pan until a thick edge is formed around the pan. Prick bottom of pie shell in several places. Cut brie into ¼-inch-thick slices. Lay over crust bottom, placing edge slices rind-side down. For shiny pastry, whisk egg with 2 tbsp water and brush over exposed crust.

  3. Place in oven and immediately turn oven down to 350°F. Bake in centre of oven until pastry is golden and cheese is bubbly, about 20 minutes.

  4. Meanwhile, trim fig stems. Slice figs in half through the stem end. Place cut-side down and slice each half into 3 wedges. When pastry shell is golden, place on a heatproof surface. Arrange figs in shell, skin-side down, in a starburst fashion. Gently brush fruit with maple syrup. Return to the 350°F oven for 10 to 15 minutes to warm figs.

Recipe Notes

Make Ahead Tip: The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough to room temperature before rolling.

Walnut Pastry Dough recipe from: Davis, Suzanne. "Walnut Pastry Dough." EatingWell Magazine. September 1997.