Fresh Fig, Roasted Hazelnut and Honey Tart
Top the base of the tart with any ripe seasonal fruit. Pears, figs and cooked quince in autumn and stone fruit and berries in summer are all delicious options. Well-drained tinned fruit also works well, such as Black Doris plums. We served ours with vanilla ice-cream and a drizzle of honey.
130 grams butter, at room temperature
½ cup caster sugar ¼ cup brown sugar
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract 3 large eggs, size 7
180 finely grams ground roasted hazelnuts,
½ cup plain flour ½ teaspoon baking powder ¼ teaspoon sea salt 6 figs, quartered
2 tablespoons warmed runny honey or apricot jam
EQUIPMENT: 24cm loose-bottom tart tin.
Preheat the oven to 180°C fan bake.
Beat the butter, both sugars, orange zest and the vanilla together until pale. Add the eggs, one at a time. Combine the hazelnuts, flour, baking powder and salt, add to the bowl and beat until everything is well combined.
Scrape into the tin and spread evenly. Arrange half of the quartered figs, cut side up, on top. Bake for 20 minutes then remove from the oven and top with the remaining figs. Bake for another 30 minutes until puffed and the top is golden and feels firm when pressed with your finger. Leave the tart for 15 minutes then brush with warm honey or jam. SERVES 8
COOK’S NOTE: Walnuts, almonds and pecans can be used in place of the hazelnuts.