WEEKDAYS 1e|12c|p

Jason Roberts' Fresh Fig and Hazelnut Tart

Jason Roberts
Servings: 8
1 to 30 min

A fresh summer tart!

  • Ingredients
  • step-by-step directions
Jason Roberts' Fresh Fig and Hazelnut Tart
  • 1 3/4 ounces unsalted butter softened (3 1/2 tablespoons)
  • 1/4 cup caster sugar
  • 1 egg
  • 1/4 cup ground hazelnuts/hazelnut meal
  • 2 tablespoons flour
  • Pinch of salt
  • 1 sheet frozen puff pastry (thawed)
  • 1 egg yolk
  • 6 fresh figs
  • Powdered sugar (for dusting)
  • Vanilla ice cream
  • Preheat oven to 450F.
  • Beat the butter and sugar together until pale in color. Whisk in the egg until well combined.
  • Gently fold in the ground hazelnut, flour and salt, being careful not to over work the flour, set aside and rest 15 minutes before using.
  • Take the sheet of puff pastry, and with a sharp knife trim edges. This will allow the pastry to rise evenly. Cut the pastry in half and with a sharp knife mark a 1/2 inch border around both pieces of pastry. Be careful not to cut all the way through the pastry. Take a fork and prick the centre of both pieces of pastry, several times. Brush with a thin coating of egg yolk.
  • Spread the center of each pastry with half of the hazelnut cream. Split the figs and arrange over the cream, Dust with icing sugar. Bake in the oven for 12-15 minutes or until pastry is risen and golden and the figs are glazed. Best served with a helping of vanilla ice cream.
rate this recipe

Latest Recipes