This season figs are our absolute favorite ingredient: sweet but not too sweet; exciting, tasty, and versatile. In this Fig-Hazelnut Tart, their strength shines through.

Recipe:

Shopping List for 1 Tart

For the Pate Sucree – tart crust/dough:

1 7/8 cup all purpose flour
1/2 cup butter
3/8 cup granulated sugar
1 tsp. salt
2 eggs (1 egg and 1 yolk)
0,35l whipping cream
1tsp. vanilla extract

For the Fig-Hazelnut filling:

8 figs
3/4 cup ground hazelnut
1/2 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
1 tbs. honey
1 tsp. fresh rosemary

Preparation time: approx. 30 minutes

Directions for the Fig-Hazelnut Tart with Honey and Rosemary:

First prepare the tart pastry. Here you will find the recipe on how to prepare the dough for Pate Sucree.

Increase the temperature of the oven to 302 Fahrenheit. In a bowl, combine the ground hazelnut with both sugars and salt. Mix until it’s a sandy texture. Remove the rosemary leaves from the stem, chop into small pieces and add to the mixture. Next, add the eggs, butter, vanilla, and honey and mix.

Pour the filling into the prepared tart crust.
Cut the figs into slices and place on top.

Bake at 374 Fahrenheit for 20 minutes. Reduce heat to 302 Fahrenheit and bake a further 40 minutes. The Tart is ready when it’s a golden brown color and the figs have begun to bubble and caramelize.

To make a tart is that easy! Naturally you may use, instead of figs and hazelnut, other fruits or nuts… so have fun experimenting!