(This recipe appeared in the Fall 2022 issue of Pastry Arts Magazine)
Culinary Applications Chef, Barry Callebaut
I’ve developed a fascination for fresh figs – I think it was the whole wasp thing and how they lay their eggs in the figs that first grabbed my attention. Their natural concentrated sweetness and chewy texture (I’m talking about the figs, not the wasps) are a perfect contrast to the earthy crunch of toasted hazelnuts. Pies and tarts have always been my favorite desserts to eat for pure enjoyment, so why not marry this flavorful combo of nuts and figs in the form of my favorite dessert?!
Yield: 10-12 servings
- 60 g ice water
- 25 g egg yolks
- 5 g vanilla
- 190 g all-purpose flour
- 60 g hazelnut flour
- 30 g granulated sugar
- 1.25 g fine sea salt
- 143 g unsalted butter, cubed
- Combine the ice water, egg yolk, and vanilla and set aside.
- Place the flours, sugar and salt in a Robot Coupe and pulse to combine. Add the butter, pulsing until the mixture looks mealy. Add the egg mixture and blend until moist clumps form.
- Roll out the dough to a rough round, cover with plastic and transfer to the refrigerator for at least 20 minutes.
- Roll the dough so that it is slightly larger than the size of the tart pan. Lift the dough into the pan, pressing the sides of the dough against the sides of the pan. Roll over the top of the pan to cut off excess dough. Return the lined tart pan to the refrigerator for 15 more minutes.
- Dock and blind bake the crust with pie weights for about 15-20 minutes at 325˚F (163˚C) until the crust begins to brown slightly. Set aside to cool.
Fig and Hazelnut Filling:
- 125 g unsalted butter
- 227 hazelnut praline
- 25 g honey
- 50 g cake flour
- 113 g whole eggs
- 85 g dried figs, stemmed and chopped
- Cream the butter until smooth.
- Combine the hazelnut praline and the honey and add to the creamed butter. Alternately add the flour and eggs. Stir in the figs.
- Spread the mixture over the baked and cooled tart shell and bake for 20-25 minutes at 325˚F (163˚C) until golden brown.
- 75 g dried chopped figs
- Whole roasted hazelnuts
- Reduce the dried chopped figs in water until most of the water is absorbed/evaporated; set aside to cool.
- Put some of the reduced figs along the perimeter of the tart. Arrange whole, roasted hazelnuts on top of the reduced figs around the entire edge of the tart. Arrange sliced fresh figs over the top. Serve with a dollop of reduced figs on the side.
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