Recipe: Fig and Hazelnut Tart

Enjoy a fabulous fig feast, with this recipe by Mercy Fenton
Recipe: Fig and Hazelnut Tart

Fig and Hazelnut Tart by Mercy Fenton

I always look forward to the fig harvest in late August and through September. It’s truly wonderful to be able to work with produce straight off the tree, and all the more special when true seasonality is rare these days. This buttery hazelnut batter holds the figs beautifully, and will make a wonderful dessert or treat for a coffee break.

Fig and Hazelnut Tart


Sweet Pastry

300gr flour

150gr butter

60gr sugar

6gr salt

2 free range eggs


  • Mix flour, sugar and butter to crumb, add in the eggs and salt and mix lightly.
  • Turn onto board and work enough to bring together.
  • Wrap in cling film and leave to rest in the fridge for an hour or so.
  • Grease a rectangular tin if you have one, or a 9inch round tin will also be OK.
  • Roll out the pastry, approximately 1½ in larger than the flan ring.
  • Carefully place the pastry on the flan ring.
  • Push well into the corners, line with parchment paper and rest for ½ an hour.
  • Fill with baking beans and bake at 175C until golden all over.
  • When cooked, remove baking parchment and brush the pastry case with raw egg yolk, place in back of the oven for two or three minutes, this will help seal the pastry and keep it crisp.
  • Allow to fully cool and prepare the hazelnut batter.



135g blanched hazelnuts toasted

100g sugar

50g light brown sugar

½ tsp salt

2 free-range eggs

113g butter at room temperature

2 tbsp brandy

1 tbsp vanilla essence

14 to 16 ripe figs stem, removed and cut in half between the stem and base.


  • In the bowl of a food processor, combine hazelnuts, both sugars, and the salt.
  • Pulse until the mixture is finely ground. Don’t over- pulse or it will go to mush.
  • Next add the eggs, butter, brandy, and vanilla 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 a few more times.
  • Scrape the mixture into the cooled tart shell.
  • Arrange the figs cut side up over the mix, laying them gently but close together.
  • Bake the tart for 20 minutes at175C,
  • Lower the oven temperature to 160C after about 10 more minutes, turn the tart around in the oven, to ensure it cooks evenly, continue to cook until the figs begin to bubble and caramelize and the hazelnut mixture turns golden brown all over and is cooked through.
  • Remove from the oven and allow to cool completely before serving.
  • Serve warm or at room temperature with ice cream or cream.

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