Fig and Hazelnut Tart

 

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1 cup blanched hazelnuts, toasted

1/3+ cup granulated sugar

scant light brown sugar

1/2 tsp kosher salt

2 large eggs

1/2 cup (1 stick) unsalted butter, cold, cut into chunks

1 Tbl Frangelico

1 Tbl vanilla extract

about 15 fresh black figs

In an 8- to 10-inch tart pan, make

  • 1/2 recipe for Pâte Sucrée (Sweet Tart Dough), blind baked and cooled

Preheat the oven to 375°F. Adjust oven rack to middle position. In a food processor, combine

  • 1 cup blanched hazelnuts, toasted
  • 1/3+ cup granulated sugar
  • scant light brown sugar
  • 1/2 tsp kosher salt

Pulse until the mixture is sandy and there aren’t large pieces of nuts left.  Add

  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, cold, cut into chunks
  • 1 Tbl Frangelico
  • 1 Tbl vanilla extract

and pulse until the eggs are smooth but chunks of butter are still visible, about 15 – 20 short pulses. Scrape the sides of the food processor and pulse an additional 5 times. Scrape the mixture into the cooled tart shell. Arrange

  • about 15 fresh black figs, stems trimmed and cut in half

cut side up on top of the filling.

Bake 20 minutes at 375°F, then rotate the tart 90 degrees on the rack. Lower the oven to 325°F and bake until the figs begin to bubble and caramelize and the filling turns golden brown all over, about 45 additional minutes, turning again halfway through. Remove from the oven and allow to cool completely before serving.

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