Fig & Hazelnut Tart
Par William CURLEY
FOR THIS RECIPE
- Makes Two Tarts, each serving 8-10
- Equipment: 2 x 14cm tart rings
1/ Pate Brisee
- 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
- 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
- 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.
OUR SMALL STEPS
Discover in the last episode of the Podcast L'envers du dessert, the confidences of Mercotte and his special link to Relais Desserts.
Morgane Raimbaud, pastry chef of the Alliance Michelin-starred restaurant (Paris, 5th) won the prize ”2020 French Dessert Champion” !
The World Food Programme has been awarded the Nobel Peace Prize.