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Instead of Figgy Pudding as the timeless Christmas Carol calls for, Abby Dodge who wrote the cookbook, The Everyday Baker, stopped by Tonia's Kitchen to talk about another Christmas treat, her idea for Pecan Figgy bars. Since it's a bar cookie, Abby told Tonia it's very easy Christmas party dessert to whip up, and since the fig jam that she creates from scratch is so good, it just might make a fantastic breakfast bar too. This is so good, they might just have to change the song!
- Put the water, figs, orange zest, lemon zest and ginger coins (if using) in a medium saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer, stirring occasionally, until and the figs are just tender when pieced with the tip of a knife, 15 to 18 minutes. Increase heat to medium-high and bring the liquid to a boil. Cook until the liquid is thick and syrupy and measures about 1/4 to 1/3 cup. Slide the pan off the heat, and set aside, stirring occasionally, until no longer hot.
- Scrape the figs into the bowl of a food processor. You can add in the zests and ginger or you can discard. Add the lower amount of sugar and the salt and puree until smooth. Taste and add more sugar if desired. Scrape into a container and cool completely before using. Likewise, the jam can be covered and refrigerated up to 1 week.
- Position a rack in the center of the oven and heat the oven to 350°F. Line an 8-inch square baking pan (I like the straight-sided kind) with foil, leaving about a 1-inch overhang on two opposite sides. Lightly grease the foil.
- Have ready the fig jam. Cut the butter in half lengthwise and then cut each strip into 6 pieces. Pile onto a plate and slide into the freezer until ready to use.
- Put the egg and vanilla in a ramekin or small bowl and use a fork to mix until well blended. Put the flour, sugar, baking powder, and salt in a food processor. Process until blended, about 2 seconds. Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces. Drizzle the egg mixture over the flour mixture, then pulse just until the dough forms moist crumbs and the butter is incorporated, about 20 seconds. Remove the dough from the bowl and divide in half (about 10 7/8 oz./308 g each).
- Scatter half of the dough in the prepared pan and, using lightly floured fingertips if necessary, pat it down into the bottom and corners of the pan to make an even layer. Using a spoon or small offset spatula, spread the strawberry jam evenly over the dough. Add the pecans to the remaining dough and, using your fingers, mix and gently pinch the dough until it forms crumbles (there will be some big crumbles but mostly small). Scatter the crumbles evenly over the jam but don’t press down.
- Bake until the top is golden brown and the fig jam is bubbling around the edges, 40 to 42 minutes. Move the pan to a rack and let cool completely.
- To cut, use the foil edges on the sides of the pan to lift the cookie from the pan. Carefully peel away the foil from the sides and set the cookie on a cutting board. Using a ruler as a guide and a serrated knife, cut crosswise into 4 equal strips and then cut each strip into 4 squares. I use a gentle sawing motion to break through the top crust and then firmly push down on the knife. Dust lightly with confectioners’ sugar just before serving, if desired.The bars can be covered and stowed at room temperature for up to 5 days.