Hazelnut tart with fig jam

Name: Hazelnut tart with fig jam
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Nut flour 8 tbsp; Type 00 flour 2 cups; Butter cold 4 oz; Eggs (1 medium) 2 oz; Powdered sugar 1 ¼ cup; Hazelnut paste 2 tbsp; Lemon peel 1; Figs 2.5 lbs; Sugar 2.3 cups; Lemon juice ¼ cup; Water 4 ½ tbsp; Fresh liquid cream 4 tbsp; Chopped hazelnuts 4 ½ tbsp

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Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 8
Cost: Low

PRESENTATION

Golden color with a slightly soft inside makes this hazelnut tart with fig jam a real treat for anyone who loves a classic fig dessert. Families gather around it during weekend meals since that hazelnut crust looks so inviting next to the shiny, jewel-toned fig jam topping. Satisfying and not overly fancy, the whole thing just looks good sitting in the center of the table... that toasted nutty topping is a nice surprise with every bite. The rich, sweet flavor of the fig jam blends perfectly with the natural, almost buttery taste of the hazelnut pastry—the kind of balanced flavor regular food lovers really notice. Even picky eaters tend to like the moist, rich filling, while home cooks appreciate desserts that offer reliable results. Kids often ask for an extra slice of this tart since the fruitiness isn’t too strong, just really DELICIOUS with the subtle nuttiness. It's easy to see why the hazelnut fig tart pops up for holiday gatherings, birthday parties, or casual family Sunday suppers—especially when you want that simple, homey dessert that feels a little bit special.

Busy families usually reach for this treat when they want some variety over the usual cookies or cakes, plus the hazelnut filling and sticky jam actually make it feel like something from a favorite bakery—just way more cozy at home. Working with plenty of sweet and nutty elements, this fig tart recipe turns out to be super versatile (think dessert, snack, or even an afternoon pick-me-up with coffee or tea). Sit slices out plain, give them a little whipped cream on the side, or just a sprinkle of extra chopped nuts for crunch—always a hit! There’s something really nice about how the flavors stay balanced—moist and flavorful without getting too heavy, making it great all year round. Folks enjoy knowing there's a dessert ready that’s both comforting and easy to customize for any occasion; maybe substitute another jam or even swirl a little chocolate for an unexpected twist. This hazelnut tart with fig jam has pretty much become a crowd-pleaser at our house—rich flavor, beautiful look, and welcomed by just about everyone at any meal... honestly, it’s just that great every time.

INGREDIENTS

Ingredients for the hazelnut shortcrust pastry (for a 9.5-inch mold): Nut flour 8 tbsp (70 g); Type 00 flour 2 cups (250 g); Butter 4 oz (115 g) - cold; Eggs 2 oz (55 g) - (1 medium); Powdered sugar 1 ¼ cup (140 g); Hazelnut paste 2 tbsp (30 g); Lemon peel 1

for 28 oz of fig jam: Figs 2.5 lbs (1110 g); Sugar 2.3 cups (460 g); Lemon juice ¼ cup (50 g); Water 4 ½ tbsp (70 g)

for garnish: Fresh liquid cream 4 tbsp (20 g); Chopped hazelnuts 4 ½ tbsp (30 g)

Preparation

How to prepare Hazelnut tart with fig jam

To prepare the hazelnut tart with Fig Jam, start by making the jam. After peeling all the figs, cut them into 4 parts 1, place them in a pot with water 2 and bring to a boil. Shortly after, add the sugar, lemon juice and zest 3

and let the jam cook, skimming from time to time 4. As soon as the mixture reaches a temperature of 219°F 5, ensure using a kitchen thermometer, turn off the heat and transfer it to a bowl to cool down 6. If you want to preserve the jam for a longer time, you just need to sterilize the jars.

Proceed to prepare the hazelnut shortcrust pastry. In a mixer, add the all-purpose flour together with the hazelnut flour 7, then add the cold butter in small pieces and a pinch of salt 8. Blend for a few moments at high speed until you obtain a sandy mixture 9.

Pour the sandy mixture onto a work surface and form a well 10, in the center add the powdered sugar, the grated lemon zest 11, and the egg 12.

Quickly knead by hand, to avoid warming the dough too much, and also add the hazelnut paste 13; when the paste is completely absorbed, wrap the dough in plastic wrap and let it rest in the refrigerator for about 30-40 minutes 14. After this time, take the dough and roll it out on a lightly floured surface, using a rolling pin, roll it out to a thickness of about 0.2 inches 15. Save the leftover dough for the decoration strips.

Place the hazelnut shortcrust pastry in a 9.5-inch diameter pan, if you're not using a perforated mold, you will need to butter and flour it 16, then pour the fig jam 17 and spread it over the entire surface of the pastry using a spoon. Sprinkle with hazelnut crumbs 18.

Roll out the leftover hazelnut shortcrust pastry and cut into strips about 0.8 inches wide, cut them with a smooth wheel 19 and place them on the tart, laying them first in one direction 20 and then the other 21, to form a lattice pattern.

Before baking the tart in a preheated oven at 350°F for 30 minutes (if the oven is fan-assisted at 320°F for about 20 minutes) brush with cream 22. When your hazelnut tart with fig jam is ready, let it cool 23, then remove from the mold and serve 24!

Storage

You can store the hazelnut tart with fig jam in the refrigerator covered with plastic wrap for 2-3 days. You can prepare the jam even the day before, covering it with plastic wrap and storing it in the refrigerator; there's no need to sterilize the jars. If you want to prepare it further in advance, sterilize the jars and store them in a cool place.

Tip

If you are a fan of nuts, try making the pastry with other pastes like almond or pistachio and decorate with similar crumbs. For those with a sweet tooth: add 0.7 oz of grated dark chocolate to the jam!

For the translation of some texts, artificial intelligence tools may have been used.

Hazelnut tart with fig jam

PRESENTATION

INGREDIENTS

How to prepare Hazelnut tart with fig jam

Storage

Tip

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