Fig & Hazelnut Tart

For the tart dough

Ingredients Preparation
  • 60g
  • 25g
    egg yolks
  • 5g
  • 190g
    All purpose flour
  • 60g
    Hazelnut (Filbert) Flour- 5#
  • 30g
  • 1g
  • 143g
  1. Combine the water, egg yolk, and vanilla and set aside.
  2. Place the flours, sugar, and salt in a Robot Coupe and pulse to combine.
  3. Add the butter, pulsing until the mixture looks mealy.
  4. Add the egg mixture.
  5. Blend until moist clumps form.
  6. Gather the dough into a ball and roll on a floured surface to the approximate size of the tart pan.
  7. Cover the rolled-out dough with plastic and transfer to the refrigerator for at least 20 minutes before lining the tart pan.
  8. Remove the dough from the cooler and allow to temper for a few minutes prior to rolling it any further. Then roll the dough slightly larger than the size and the tart pan. Lift the dough into the pan, pressing the sides of the dough against the sides of the pan. Roll over the top of the pan to cut off excess dough. Return the lined tart pan to the refrigerator for 15 more minutes.
  9. Dock and blind bake the crust with pie weights for about 15-20 minutes at 3250 F until the crust begins to brown slightly.
  10. Set aside to cool.

For the filling

Ingredients Preparation
  • 125g
  • 25g
  • 113g
    whole eggs
  • 50g
    cake flour
  • 85g
  • 227g
    Hazelnut Praline/Paste - Six 7# cans
  1. Cream the butter until smooth.
  2. Combine the hazelnut praliné/paste and the honey, and add to the creamed butter.
  3. Add eggs and flour alternately.
  4. Stir in dried figs.
  5. Spread mixture over baked,cooled shell and bake for 20-25 minutes at 325O F until golden brown.

For the garnish

Ingredients Preparation
  • 75g
  • 125g
    goat cheese
  • 10g
  • as neededAs needed
    Fresh figs
  • as neededAs needed
    Hazelnut Brittle Crunch
  • As neededAs needed
    Whole Natural Hazelnuts
  1. Reduce 75 grams of dried, chopped figs in water until most of the water is absorbed/evaporated; set aside to cool.
  2. Combine 125 grams of goat cheese with 10 grams of honey and 30 grams of the reduced fig paste until creamy.
  3. Spread the goat cheese mixture over the top of the tart and drizzle some warm honey over that.
  4. Put some of the reduced figs along the perimeter of the tart.
  5. Arrange whole, roasted hazelnuts on top of the reduced figs around the entire edge of the tart.
  6. Arrange sliced fresh figs over the cheese.
  7. Garnish with American Almond Hazelnut Brittle Crunch.
  8. Serve with a dollop of reduced figs on the side.

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