RECIPES
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FOR THIS RECIPE
- Makes Two Tarts, each serving 8-10
- Equipment: 2 x 14cm tart rings
RECIPE STEPS
1/ Pate Brisee
INGREDIENTS
- 500g plain flour (sifted)
- 10g salt
- 20g caster sugar
- 300g cold unsalted butter cubed
- 40g egg yolks (about 2 eggs)
- 80ml water
- Put the dry ingredients directly into the mixing bowl or onto the work surface. Add the cubed butter and rub together until no lumps of butter remain.
- Make a well in the centre, add the wet ingredients and mix to form a smooth, homogenous mass.
- Shape the dough into a block and wrap it in cling film. Put the dough in the fridge to rest for 2–3 hours.
- Place the two tart rings onto a baking tray lined with non-stick paper.
- When the dough is rested, roll out the pastry to 3mm thick and line the prepared tart rings. Prick the base of each with a fork and trim the edges. Rest for at least 1 hour before finishing and baking the tarts.
2/ Crème Noisette
INGREDIENTS
- 125g Unsalted butter (Softened)
- 125g Caster sugar
- 125g Eggs
- 125g Ground hazelnuts
- 25g Flour (Sifted)
- Put the butter and caster sugar in a mixing bowl and beat until smooth. Gradually beat in the eggs and mix until combined.
- Fold in the ground hazelnuts and the flour and mix until smooth.
- Fill a piping bag with the mixture and pipe a spiral into the prepared tart case until approximately half full.
3/ To assemble & bake
INGREDIENTS
- 15 fresh figs cut in half
- Clear runny honey
- Clarified butter for brushing
- Light soft brown sugar
- Apricot Nappage
- Roasted Hazelnuts
- Preheat the oven to 180 °C.
- Finishing the tarts by placing the figs on top of the crème noisette then brush the figs with the clear runny honey.
- Brush the figs with the clarified butter and sprinkle with brown sugar.
- Bake for 25–30 minutes until golden brown. Remove from the oven and leave to cool on a wire rack.
- Carefully remove the tart from the tart ring and place onto a serving plate.
- Warm the apricot nappage in a saucepan and use it to glaze the top of the tarts. Sprinkle with the Hazelnuts.
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