Recipe: Fig Tart

Instructions

Start with the tart crust. Mix together all the ingredients in an electric mixer with a paddle attachment, just until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.

During this time, make the hazelnut cream by mixing the powdered sugar and butter together in a bowl (by hand or with a mixer). Add the ground hazelnuts, mixing to combine, then add the egg.

Roll out the dough, and use it to form five individual tarts or one large tart.  Divide the hazelnut cream among the tarts, should you choose to make individual, spreading a thin layer on the bottom of each formed tart shell (about 1 tbsp per tart).

Bake at 325F/165C for 15-20 minutes, until golden brown.

Remove from the oven and allow to cool.

Cut the figs into quarters, and whip the cream with the powdered sugar and cinnamon (transfer to a piping bag, if you wish).

Once the tarts are cool to the touch, spread the top with fig jam, and then arrange the fresh figs on top — about three per tart, depending on their size. Top the fresh figs with a dollop of whipped cream, and, if you'd like, another fig quarter.

Note: these are best eaten the same day they're created but are fabulous the following day as well. Enjoy!