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Hazelnut and Fig Tartlets


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Hazelnut and Fig Tartlets





1 1/2 cups chopped hazelnuts, toasted and divided
2 1/3 cups all-purpose flour, divided
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt, divided
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup cold butter, cubed
3 large egg yolks
3 teaspoons vanilla extract, divided
1 teaspoon butter flavoring*
2 (9-ounce) packages dried figs, finely chopped
1 cup plus 2 tablespoons sugar, divided
1/2 cup water
1 cup port wine
2 1/2 tablespoons hazelnut syrup†
2 large eggs, lightly beaten, divided


• In the bowl of a food processor, combine 1 cup hazelnuts and ⅓ cup flour. Pulse until nuts are finely chopped. Transfer mixture to a large bowl. Add remaining 2 cups flour, brown sugar, cinnamon, ½ teaspoon salt, and nutmeg. Whisk to blend. Add baking powder and butter.
• Using an electric mixer at low speed, blend ingredients until mixture resembles coarse crumbs. Add the egg yolks, 2 teaspoons vanilla, and butter flavoring. Beat until moist clumps form.
• Gather dough into 2 balls. Wrap 1 dough ball in plastic wrap, and refrigerate until needed. Evenly divide remaining dough ball among 12 (4-inch) tartlet pans, and press evenly into bottoms and up sides of pans. Refrigerate until needed.
• In a medium saucepan, combine the figs, 1 cup sugar, water, wine, hazelnut syrup, and remaining ½ teaspoon salt over medium heat. Cook until mixture thickens, 25 to 30 minutes. Cool slightly.
• Stir in remaining ½ cup hazelnuts and 1 egg. Spoon fig mixture into prepared crusts. Refrigerate until ready to bake.
• Place remaining dough ball between 2 sheets of parchment paper. Roll into a rectangle approximately ¼- inch thick. Freeze rectangle until firm, approximately 5 minutes.
• Using a 1-inch star cutter, cut stars from dough. Place 5 to 6 stars on top of filling on each tartlet. Brush stars with remaining beaten egg, and sprinkle with remaining 2 tablespoons sugar.
• Bake until crust is golden brown and filling is bubbling, 20 to 25 minutes. Cool tartlets completely on wire racks. Once cooled, remove tartlets from pans.


NOTE: Tarts can be made up to 2 days ahead, covered tightly, and stored at room temperature.

*Butter flavoring can be found on the baking aisle with other extracts.

For testing purposes, we used Torani Hazelnut Flavored Syrup, which can be found with fine coffees at specialty stores or in coffee shops.
 



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