Jason Roberts' Fresh Fig and Hazelnut Tart
A fresh summer tart!
This summer tart is just the thing for your next dinner party.
- 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
Jason Roberts' Fig and Hazelnut Tart!
Preheat oven to 450F.
1 3/4 ounces unsalted butter softened (3 1/2 tablespoons)
1/4 cup caster sugar
Beat the butter and sugar together until pale in color. Whisk in the egg until well combined.
1/4 cup ground hazelnuts/hazelnut meal
2 tablespoons flour
Pinch of salt
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.
1 sheet frozen puff pastry (thawed)
1 egg yolk
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.
6 fresh figs
Powdered sugar (for dusting)
Vanilla ice cream
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.