Fresh Fig Tart With Hazelnut Praline

Fig tart with hazelnut praline is an ultimate tart to make while seasonal figs last. This seriously yummy hazelnut-fig combo is to rock your taste buds! What’s more? It requires only 40 minutes of hands-on time!

Once again, figs are the main focus! This Fresh Fig tart is studded with purple-hued, lusciously sweet figs. A homemade Hazelnut Praline Paste is added to echo the nutty taste and flavors inside the tart, and toasted flaked almonds are sprinkled on top for an additional crunchiness and contrast.

This Fresh Fig tart with hazelnut praline is a delightful discovery of a new taste and technique. Most of fig tarts are made with a frangipane filling like this Fig and Honey Frangipane Tart or a custard as a filling like Fresh Fig Tart with Orange Flower Custard or Fresh Fig Tart.

However, the simplest way to make the Fig tart is to arrange quarters of fresh figs on the dough and to sprinkle with icing sugar. Ina Garten’s French Fig Tart is the best example.

This Fig tart is an adapted version of the Fig tart created by the French chef Thierry Mulhaupt . Yes, his site is in French, but just look at pictures of his creations. He has no shortage of ideas!

The filling of Fresh Fig tart is based on Hazelnut Praline Paste that gives a wonderful nutty taste and a smooth texture to the tart filling. It is easily made in a few minutes and could be used to make other fruit tarts. Simply replace figs, for example, with plums, and enjoy the hazelnut-plum combo. Just be creative!

Why Fresh Fig Tart with Hazelnut Praline Works

1. Making the tart crust in advance saves time on the day of serving. Just bake the crust a day ahead and leave it in the tart pan.
2. Preparing the praline cream a day ahead is also another option to facilitate the assembly of the tart. Cover the cream with a plastic film * on contact and refrigerate.
3. Hazelnut Praline Paste brings a nutty taste and flavor that is well balanced with figs.
4. Sprinkling the tart with almonds gives an additional crunchiness to the dessert.

How to Make Fresh Fig Tart with Hazelnut Praline – Step by Step

Preheat oven to 350 F/175 C. Butter a 9-inch round fluted tart pan * (with removable bottom) and set aside.

To make the crust, place flour, caster sugar and salt in the bowl of a stand mixer *. Add the softened butter and process in short pulses, until mixture is crumble. Add milk and mix, in short pulses. The mixture should have the consistency of wet sand (photo 1).

Transfer the mixture into the buttered tart pan. Firmly press the crust mixture into the pan, pressing evenly on the bottom and up the sides of the pan with heels of your hands and your fingers (photo 2).

Bake for 15 to 20 minutes, until lightly golden. Cool completely before filling (photo 3). Cut figs into quarters (photo 4).

To make the praline cream, whisk the softened butter and praline (photo 5). Add egg and cornflour, then add whipping cream and whisk again (photo 6).

To assemble the tart, garnish the tart crust with the praline cream (photo 7), arrange quarters of figs on top (photo 8).

Decrease the oven temperature to 330 F/165 C and bake for 60 to 65 minutes. Once the tart is baked (photo 9), sprinkle with flaked almonds (photo 10) and let cool on a wire rack *.

Important Tips to Make Fresh Fig Tart with Hazelnut Praline

1. Make the dough for the tart crust with hands, by rubbing the softened butter into dry ingredients, or use a wire pastry blender if you do not have a stand mixer *.
2. Use a homemade Hazelnut Praline Paste, following the recipe, or a store bought hazelnut praline *. To make the praline at home, you can easily mix nuts: 50% of hazelnuts and 50% of slivered almonds *.
3. Sprinkle the tart with flaked almonds while it is hot after baking or sprinkle top of the tart with chopped almonds before baking and bake.
4. Accompany Fig Tart with the almond ice cream or serve with the wine Jaboulet Beaumes de Venise Muscat.

More Praline-Based Dessert Recipes You’ll Love

• Cinnamon Pavlova With Fresh Figs
• Hazelnut Paris-Brest Dessert Recipe

Let’s Connect

If you try this recipe, please, rate it and leave a comment below, I love hearing from you! You can also follow me on Instagram, Pinterest, Facebook to see what I am getting up to. Visit my Yummly page and save recipes to your Yummly recipe box. Also, subscribe to my newsletter for recipe updates!

Print

The recipe was adapted from https://www.mercotte.fr/. It was originally published in September, 2018. The recipe has been re-tested and revised to include improved content and photos. All posted pictures are mine.