How to Make a Delicious Fig & Hazelnut Tart

I was having a sweet tooth kind of week when I decided to make my Bakewell video. The sweet tooth was not quenched by it though, so I decided to make this fig tart soon after. The principles are very similar here. We have a pastry base filled with a nut-based cake mix, but unlike the almond frangipane in the Bakewell, the filling of this tart is made with ground hazelnuts.

Filling this tart with halved figs creates not only a beautiful look, but also an awesome flavour and texture experience. To top it all off it is glazed with honey before serving. I can’t tell you which of the tarts is better. They’re both great.

I had some filling left over in the video because I had made too much. The recipe below is for the correct amount. Two medium sized eggs weigh around 100g (3.5oz), but the filling only requires 80g (2.8oz). You can whisk two eggs, weigh out what you need for the filling and use the leftover 20g (0.7oz) of egg instead of the egg yolk in the pastry.

This recipe fits perfectly in a 20cm (8in) tart case. You can use a slightly larger and shallower case too.

Watch the video down below for detailed instructions.

Ingredients

For the pastry –

100g (3.5oz) icing sugar

50g (1.75oz) ground hazelnuts

150g (5.3oz) white bread flour

2g (0.07oz) salt

100g (3.5oz) butter

1 egg yolk

For the filling –

80g (2.8oz) butter

80g (2.8oz) icing sugar

5g (0.17oz) vanilla paste or vanilla essence

80g (2.8oz) egg

80g (2.8oz) ground hazelnuts

To assemble –

5 – 6 small figs, halved

Honey to glaze before serving

Method

1. Make the pastry. Mix the icing sugar, ground hazelnuts, flour, and salt. Make sure there are no lumps in the icing sugar. You can sieve it before you use it too. Add the butter and crumble it into the mix. Finally add the egg yolk and mix until the pastry is uniform.
2. Wrap up and chill for 45 minutes. During this time pre-heat the oven to 160C (320F) fan on.
3. Prepare the tart case by brushing it with butter and dusting it with flour.
4. Roll out the pastry and place it in the tart case. Line with baking paper and fill with baking beans or grains.
5. Bake for 20 minutes.
6. Remove the tart case from the oven and gently remove the baking beans with the paper.
7. Place the tart case back into the oven for 10 more minutes.
8. Prepare the filling. Mix the butter, icing sugar, and vanilla paste until smooth. Add the egg and whisk it in. Finally add the ground hazelnuts and whisk again. Transfer to a piping bag.
9. Remove the tart case from the oven and fill it with the hazelnut cake mix (there may be some left over). Arrange the fig halves with the cut side up.
10. Bake the tart for 45 minutes.
11. Leave to cool down at room temperature and then refrigerate until completely cold.

Brush with warm honey and serve cold or at room temperature.