Put the dry ingredients directly into the mixing bowl or onto the work surface. Add the cubed butter and rub together until no lumps of butter remain.
Make a well in the centre, add the wet ingredients and mix to form a smooth, homogenous mass.
Shape the dough into a block and wrap it in cling film. Put the dough in the fridge to rest for 2–3 hours.
Place the two tart rings onto a baking tray lined with non-stick paper.
When the dough is rested, roll out the pastry to 3mm thick and line the prepared tart rings. Prick the base of each with a fork and trim the edges. Rest for at least 1 hour before finishing and baking the tarts.
2. Crème noisette
INGREDIENTS
125g Unsalted butter (Softened)
125g Caster sugar
125g Eggs
125g Ground hazelnuts
25g Flour (Sifted)
STEPS
Put the butter and caster sugar in a mixing bowl and beat until smooth. Gradually beat in the eggs and mix until combined.
Fold in the ground hazelnuts and the flour and mix until smooth.
Fill a piping bag with the mixture and pipe a spiral into the prepared tart case until approximately half full.
3. To assemble & bake
INGREDIENTS
15 fresh figs cut in half
Clear runny honey
Clarified butter for brushing
Light soft brown sugar
Apricot Nappage
Roasted Hazelnuts
STEPS
Preheat the oven to 180 °C.
Finishing the tarts by placing the figs on top of the crème noisette then brush the figs with the clear runny honey.
Brush the figs with the clarified butter and sprinkle with brown sugar.
Bake for 25–30 minutes until golden brown. Remove from the oven and leave to cool on a wire rack.
Carefully remove the tart from the tart ring and place onto a serving plate.
Warm the apricot nappage in a saucepan and use it to glaze the top of the tarts. Sprinkle with the Hazelnuts.
