Best 2 Fig And Hazelnut Tarts Recipes

When it comes to delightful pastries, fig and hazelnut tarts are a true delicacy. These tarts combine the irresistible sweetness of fresh figs with the nutty flavor of hazelnuts, creating a harmonious blend of flavors that will tantalize your taste buds. Whether you're looking for a special dessert to impress your guests or simply want to indulge in a moment of culinary bliss, these tarts are sure to deliver. With their elegant presentation and captivating aromas, fig and hazelnut tarts are the perfect choice for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

FIG AND STRAWBERRY TART

Fig and Strawberry Tart image

Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h35m

Yield Makes one 10-inch tart

Number Of Ingredients 17

Ingredients

1 1/4 cups all-purpose flour, plus more for surface
1/2 teaspoon granulated sugar
Salt
1 stick cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
3/4 cup blanched hazelnuts, toasted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
Salt
1 stick unsalted butter, cut into small pieces
2 tablespoons Armagnac, or other brandy, such as Cognac
2 large eggs
1/2 teaspoon pure vanilla extract
8 ounces figs (about 7), trimmed and halved lengthwise
8 ounces strawberries (1 1/2 cups), halved if large
Garnish: whipped cream

Steps:

Make the crust: Pulse flour, granulated sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.
Roll dough to a 14-inch circle (1/8 inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees. Prick bottom of tart shell all over with a fork, and fill with pie weights or dried beans. Bake for 30 minutes. Remove weights, and bake until set, about 5 minutes more. Let cool. Leave oven on.
Make the filling: Pulse hazelnuts in a food processor until finely chopped. Add sugars, zest, and 1/4 teaspoon salt; pulse to combine. Add butter, Armagnac, eggs, and vanilla; pulse until mixture is almost smooth.
Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven temperature to 325 degrees; bake until set and dark brown on top, about 1 hour more. Garnish with whipped cream.

FIG AND HAZELNUT TARTS

Fig and Hazelnut Tarts image

Fresh figs make these individual tarts moist and naturally sweet.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 11

Ingredients

8 fresh figs, preferably Black Mission
1 1/2 cups skinned (6 ounces) hazelnuts, toasted
2 tablespoons all-purpose flour
1/2 cup plus 1 tablespoon confectioners' sugar
1 large egg
1 egg white
2 tablespoons unsalted butter, melted and cooled
1 tablespoon brandy
1/8 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
Non stick vegetable-oil spray

Steps:

Heat oven to 375 degrees. Cut 6 figs into 3/4-inch dice. Set aside in a bowl.
In a food processor, process nuts until medium fine. Sift together flour and 1/2 cup confectioners' sugar; add to nuts; pulse to combine. Add egg, egg white, butter, brandy, pepper, and zest. Process to combine, about 10 seconds. Add batter to figs, and mix together.
Spray four 3 3/4-inch (or one 8-inch) tart pans with vegetable-oil spray. Divide batter evenly among the pans. Cut remaining 2 figs lengthwise into 6 slices each. Arrange 3 slices over each tart. Place tart pans on a baking sheet. Bake until tarts are set and golden brown, about 40 minutes (for individual tarts or one large tart). Remove from oven and cool slightly. Remove tarts from pans, sprinkle with remaining sugar, and serve.

Tips:

To make sure your filo pastry doesn't dry out, keep it covered with a damp tea towel while you're working with it.
If you don't have a tart pan with removable bottom, you can use a regular tart pan and simply trim the excess pastry around the edges after baking.
To prevent the filling from leaking out, make sure to brush the edges of the filo pastry with melted butter before adding the filling.
For a crispier crust, bake the tarts until the pastry is golden brown and the filling is bubbling.
If you don't have any fresh figs, you can use dried figs instead. Just soak them in warm water for 15 minutes before using.
These tarts can be served warm or at room temperature. They're also great for make-ahead desserts - simply bake them according to the recipe and then store them in the refrigerator for up to 3 days.

Conclusion:

These fig and hazelnut tarts are a delicious and elegant dessert that are perfect for any occasion. The combination of sweet figs, crunchy hazelnuts, and creamy goat cheese is simply irresistible. With their beautiful presentation and amazing flavor, these tarts are sure to impress your guests. So next time you're looking for a special dessert to make, give these fig and hazelnut tarts a try. You won't be disappointed!