Fig, honey and hazelnut tart

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pastry:

• Salted butter: 125g/4½oz
• Icing sugar: 100g/3½oz
• Free-range egg yolk (beaten): 1
• Ground hazelnuts: 50g/1¾oz
• 00 flour: 200g/7oz

For the filling:

• Unsalted butter (softened): 100g/3½oz
• Vanilla pod (split and seeds scraped): 1
• Icing sugar: 100g/3½oz
• Free-range eggs (beaten): 2
• Ground hazelnuts: 100g/3½oz
• Black figs (halved): 6

To serve:

• Runny honey (for glazing): 100ml/3½fl oz
• Double cream: 400ml/14fl oz

Method

1. Preheat the Oven:
   • Preheat your oven to 180°C (160°C Fan) or Gas Mark 4.
2. Prepare the Pastry:
   • Place all the pastry ingredients into a food processor.
   • Blend until a dough forms.
   • Wrap the dough in cling film and chill it in the fridge for at least 1 hour.
3. Roll Out the Pastry:
   • On a lightly floured surface, roll out the pastry to a thickness of 1cm.
   • Line a 21cm/8in tart shell with the pastry.
   • Cover the pastry with greaseproof paper and fill it with baking beans.
   • Bake for 20 minutes.
   • Remove the greaseproof paper and baking beans, then return the tart shell to the oven for an additional 10 minutes or until golden.
4. Prepare the Filling:
   • In a bowl, combine the softened butter, vanilla seeds, and sugar until smooth.
   • Slowly add the beaten eggs, followed by the ground hazelnuts.
5. Assemble and Bake:
   • Spoon the hazelnut mixture into the baked pastry shell.
   • Arrange the halved figs on top.
   • Transfer the tart back to the oven and bake for 45–50 minutes until just set.
6. Glaze and Serve:
   • Once the tart is out of the oven, brush it with warm honey for a glaze.
   • Serve with double cream.