Fig & Hazelnut Tart by Mark Seaman captures the slow, grounding beauty of baking for those we love. This exquisite dessert brings together the deep, concentrated sweetness of figs and the earthy, toasted crunch of hazelnuts in a way that feels both timeless and deeply personal. It is the kind of recipe that rewards patience, inviting you to slow down and find peace in every step of the process.
Bringing this Fig & Hazelnut Tart by Mark Seaman into your kitchen is more than just making a meal; it is an act of creation that honors the quiet moments of life. The interplay of textures, from the buttery pastry shell to the rich praline filling, creates a harmony that lingers on the palate long after the last bite is gone.
What is Fig & Hazelnut Tart by Mark Seaman?
This tart is a sophisticated celebration of autumn flavors, originally crafted by culinary applications expert Mark Seaman. It highlights the natural, soulful synergy between dried figs, which offer a chewy and concentrated fruitiness, and the robust, woody notes of hazelnut praline. The base is a delicate, crisp crust that grounds the sweeter elements of the filling, creating a perfect balance.
What makes this specific recipe unique is its thoughtful layering of textures. By incorporating both hazelnut flour in the crust and a rich praline filling, every mouthful delivers a deep nuttiness that is perfectly punctuated by the sweetness of the figs. It is a testament to how simple, quality ingredients can be elevated into a centerpiece that feels both elevated and deeply comforting.
Reasons to Try Fig & Hazelnut Tart by Mark Seaman
You should try this recipe because it is a masterclass in flavor balance that remains accessible to any home baker. It is perfect for those who crave a dessert that is not overly sweet but possesses a complex, satisfying profile that pairs beautifully with a warm evening or a cozy family gathering.
Beyond the taste, working with these ingredients offers a restorative kitchen experience. The process of pulsing the dough and folding in the figs is rhythmic and meditative, offering a welcome break from the haste of daily routines. Sharing this tart feels like sharing a piece of your own heart with those around your table.
Ingredients Needed to Make Fig & Hazelnut Tart by Mark Seaman
For the Hazelnut Crust:
- 60 g chilled ice water
- 25 g egg yolks (large yolks)
- 5 g vanilla extract
- 190 g all-purpose flour
- 60 g hazelnut flour (finely ground)
- 30 g granulated sugar
- 1.25 g fine sea salt
- 143 g unsalted butter, cubed and kept very cold
For the Filling:
- 125 g unsalted butter, softened at room temperature
- 227 g hazelnut praline paste
- 25 g honey (choose a light clover or floral variety)
- 50 g cake flour
- 113 g whole eggs (approximately 2 large eggs)
- 85 g dried figs, stemmed and finely chopped
For the Topping:
- 75 g dried figs, chopped
- Handful of whole roasted hazelnuts
- Fresh, ripe figs for garnish
Instructions to Make Fig & Hazelnut Tart by Mark Seaman – Step by Step
Step 1: Begin by whisking together your ice water, egg yolks, and vanilla in a small bowl until the mixture is uniform. Set this liquid aside so it stays cool while you focus on the dry components.
Step 2: In a food processor, pulse together the all-purpose flour, hazelnut flour, sugar, and salt until they are well combined. Add your cubed butter and pulse again until the mixture resembles mealy, coarse crumbs; be careful not to let the butter melt completely into the flour.
Step 3: Pour the egg mixture into the food processor and pulse just until moist clumps begin to form. Turn the dough onto a work surface, gather it into a rough round, wrap it tightly in plastic, and let it rest in the refrigerator for at least 20 minutes to allow the gluten to relax.
Step 4: Roll the dough on a lightly floured surface into a circle slightly larger than your tart pan. Carefully lift the dough into the pan, pressing it gently into the edges to avoid gaps. Trim the excess dough by rolling over the top of the pan, then dock the bottom with a fork and chill again for another 15 minutes.
Step 5: Preheat your oven to 325 F. Weigh down the crust with pie weights or parchment filled with dry beans and blind bake for 15 to 20 minutes until it turns a light golden brown. Set it aside to cool completely before you move on to the next stage.
Step 6: To prepare the filling, cream the unsalted butter until it is smooth and light. Incorporate the hazelnut praline and honey into the butter, then slowly alternate adding the cake flour and eggs until the batter is smooth. Gently stir in the chopped figs.
Step 7: Spread this fragrant mixture evenly over your cooled crust and bake at 325 F for 20 to 25 minutes. You are looking for a beautiful golden hue and a set texture that yields slightly to a gentle touch.
Step 8: While the tart cools, simmer the additional chopped figs in a small amount of water until the liquid is evaporated, creating a concentrated fig reduction. Use this reduction and fresh fig slices to decorate the outer perimeter of your tart, finishing with the roasted whole hazelnuts for that perfect, final crunch.
Chef’s Tips for a Perfect Result
- Keep the butter very cold until the last moment; this ensures those tiny, flaky pockets of fat in your crust remain intact.
- Do not overwork the dough; handle it with love to keep the crust delicate rather than tough.
- Toasting your hazelnuts before roasting them brings out an essential depth of flavor that complements the earthiness of the figs.
- Let the tart cool completely before topping; applying warm toppings to a warm tart can make the crust lose its structural integrity.
Variations and Substitutions
- Gluten-Free Alternative: Swap the all-purpose and cake flours for a high-quality 1:1 gluten-free baking blend that contains xanthan gum for structure.
- Nut Allergy Swap: Use toasted sunflower seeds or roasted pepitas blended into a fine paste if you need a nut-free version of the hazelnut praline.
- Naturally Sweet: For a less processed option, use high-quality maple syrup instead of honey for the filling, which adds a warm, woody note to the hazelnut base.
How to Serve and Pair
This tart is best served at room temperature, which allows the natural oils in the hazelnut and the sugars in the figs to come alive on the palate. A small dollop of whipped cream or a side of the concentrated fig reduction provides a wonderful contrast to the dense filling. It pairs beautifully with a gentle herbal tea or a warm, frothy café au lait on a quiet afternoon.
Storage and Reheating
Refrigerator: Wrap the tart tightly in plastic wrap or store in an airtight container for up to 3 days to keep the crust from absorbing unwanted moisture.
Freezer: You can freeze the baked tart before adding the fresh topping for up to two weeks; simply thaw it overnight in the refrigerator before serving.
Room Temperature: Keep it in a cool, dark spot for one day, but avoid direct sunlight to maintain the texture of the hazelnut filling.
Reheating: If you prefer a warm slice, place the tart in a 300 F oven for 5 to 7 minutes; avoid the microwave, as it may cause the crust to become excessively soft.
Frequently Asked Questions (FAQ)
Can I substitute almonds for hazelnuts?
Yes, you can swap hazelnuts for almonds to create an almond praline and almond flour crust. This provides a slightly milder, sweeter profile compared to the earthy intensity of hazelnuts.
How do I know when the tart is fully baked?
The tart is done when the edges are golden brown and the filling is set to the touch, showing only a very slight wobble in the very center.
Why does my crust keep shrinking in the pan?
Crust shrinkage usually happens when the dough is too warm or not properly rested before baking. Always ensure the dough has been chilled thoroughly after being pressed into the pan before it hits the oven heat.
Can I make the hazelnut dough a day in advance?
Absolutely, you can prepare the dough 24 hours in advance and keep it tightly wrapped in the refrigerator. This often improves the flavor and makes the rolling process much easier.
What is the best way to garnish this tart?
The best way to customize the visual appeal is to arrange fresh fig wedges in a radial pattern on top, using the concentrated fig reduction as an adhesive for the whole nuts.
Conclusion
Fig & Hazelnut Tart by Mark Seaman is more than just a dessert; it is an invitation to celebrate the quiet, earthy richness of simple ingredients. By following these steps and pouring a little love into your work, you create a treat that nurtures both the spirit and the home. May every bite remind you of the beauty found in slow, intentional living and the joy of sharing something handmade with those who matter most.
Print
Fig & Hazelnut Tart by Mark Seaman
- Prep Time: 45
- Cook Time: 45
- Total Time: 90
- Yield: 8 servings 1x
- Category: desserts
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
An exquisite dessert that epitomizes the grace of autumn, this tart features a crisp hazelnut-infused crust filled with a rich, buttery praline base and chewy, concentrated dried figs. Created by culinary expert Mark Seaman, this sophisticated treat balances deep nuttiness with the earthy sweetness of fruit, making it an ideal centerpiece for cozy family gatherings.
Ingredients
60g chilled ice water
25g egg yolks
5g vanilla extract
190g all-purpose flour
60g hazelnut flour
30g granulated sugar
1.25g fine sea salt
143g cold unsalted butter
125g softened unsalted butter
227g hazelnut praline paste
150g chopped dried figs
Instructions
Whisk ice water, egg yolks, and vanilla together
Pulse flour, hazelnut flour, sugar, and salt in a food processor
Add cubed cold butter and pulse until the texture is like coarse meal
Add wet ingredients and pulse until just combined
Chill dough for 1 hour before rolling out and lining a tart tin
Blind bake the crust at 350F for 15-20 minutes
Cream softened butter and hazelnut praline paste until smooth
Fold chopped dried figs into the praline filling
Spread filling into the pre-baked tart shell
Bake for an additional 20-25 minutes until set and golden
Cool completely before slicing
Notes
Ensure the butter remains very cold during the crust process to guarantee a flaky texture. For the best result, use a high-quality hazelnut praline paste without added alcohol flavorings.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
