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