What is Fig & Hazelnut Tart by Mark Seaman?
The Fig & Hazelnut Tart by Mark Seaman is a sophisticated dessert that celebrates the natural, concentrated sweetness of figs paired with the deep, earthy richness of roasted hazelnuts. Inspired by a recipe from Pastry Arts Magazine, this tart perfectly balances textures, offering a buttery, crisp crust that holds a dense, nutty filling. It is a testament to how simple, quality ingredients can be transformed into a professional-grade treat right in your home kitchen.
This specific tart is unique because it utilizes a hazelnut-infused crust and a praline-rich batter, creating a double-dose of nutty flavor. Mark Seaman, a master of culinary applications, designed this recipe to highlight the contrast between the chewiness of dried figs and the crunch of toasted hazelnuts. It feels like a project for a weekend afternoon when you have a bit of time to enjoy the process of creating something beautiful.
There is something grounding about baking from scratch, especially when a recipe invites you to slow down and focus on the smell of browning butter and roasting nuts. I remember my early days of baking, when I was terrified of pie crusts, but this recipe is incredibly approachable. It does not require years of pastry experience, just a willingness to follow the steps and enjoy the results.
Reasons to Try Fig & Hazelnut Tart by Mark Seaman
If you love desserts that aren’t overly sweet, this tart is going to be a new favorite. The use of honey and the natural sugars in the figs means every bite feels balanced and nuanced. It is perfect for those who prefer earthy, autumnal flavor profiles over sugary, chocolate-heavy desserts. Because it uses both hazelnut flour and praline, you get a depth of flavor that is truly restaurant-quality.
This tart is also a wonderful showstopper for gatherings. Whether you are hosting a dinner party or just want to bring something special to a Sunday brunch, this tart looks impressive on any table. It holds up beautifully, making it a stress-free option because you can prepare the base ahead of time without sacrificing quality or texture.
Ingredients Needed to Make Fig & Hazelnut Tart by Mark Seaman
For the Hazelnut Crust:
- 60 g ice water
- 25 g egg yolks
- 5 g vanilla extract
- 190 g all-purpose flour
- 60 g hazelnut flour
- 30 g granulated sugar
- 1.25 g fine sea salt
- 143 g unsalted butter, cubed and cold
For the Fig and Hazelnut Filling:
- 125 g unsalted butter, softened
- 227 g hazelnut praline
- 25 g high-quality honey
- 50 g cake flour
- 113 g whole eggs
- 85 g dried figs, stemmed and finely chopped
For the Topping:
- 75 g dried chopped figs
- Whole roasted hazelnuts
- Fresh figs, sliced (optional, for garnish)
Instructions to Make Fig & Hazelnut Tart by Mark Seaman – Step by Step
Step 1: Begin by whisking together your ice water, egg yolks, and vanilla in a small bowl. Keeping these chilled ensures your crust stays crisp rather than greasy. In a food processor, pulse together the flours, sugar, and salt before adding your cold, cubed butter. Pulse only until the mixture reflects a mealy, sand-like texture, then incorporate the egg mixture until just combined and large, moist clumps form.
Step 2: Roll your dough into a rough round and chill it for at least 20 minutes. Afterward, roll it out to be slightly larger than your tart pan. Carefully lift the dough into the pan, pressing it firmly into the edges. Use a rolling pin to pass over the top of the pan to cleanly slice off any excess dough. Refrigerate the lined pan for another 15 minutes before docking the bottom with a fork and blind-baking with weights at 325 degrees Fahrenheit for 15 to 20 minutes until lightly browned.
Step 3: To prepare the filling, cream the softened butter until it is smooth and emulsified. Add the hazelnut praline and honey, beating until well combined. Gradually add your flour and eggs, alternating to maintain the consistency of the batter. Finally, gently fold in the chopped dried figs. Spread this mixture evenly over your cooled, par-baked crust.
Step 4: Bake the filled tart for 20 to 25 minutes at 325 degrees Fahrenheit until the center is set and the top looks beautifully golden. While it bakes, simmer your remaining dried chopped figs in a little water until soft and the liquid has evaporated, creating a concentrated fig reduction for topping. Once the tart has cooled, garnish it by lining the perimeter with the fig reduction and arranging whole roasted hazelnuts and fresh fig slices on top.
Chef’s Tips for a Perfect Result
- Keep your butter cold: Using cold, cubed butter for the crust ensures those delightful, flaky layers that define a great tart.
- Don’t skip the docking: Pricking the bottom of the crust with a fork prevents it from puffing up while blind-baking.
- Room temperature eggs: When mixing your filling, ensure eggs are at room temperature to prevent the butter from curdling.
- Measure by weight: Because baking is a science, using a kitchen scale for grams is much more accurate than volume measurements.
- Watch the crust color: Everyone’s oven varies, so keep an eye on the crust during the initial blind bake to avoid over-darkening.
Variations and Substitutions
Gluten-Free Alternative: You can replace the all-purpose and cake flour with a high-quality 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum to help replicate the structure of traditional flour.
Nut-Free Version: While the hazelnut is central to this flavor profile, you can swap the hazelnut flour and praline for extra-fine almond flour and a simple honey-butter cream, though you will lose the distinct toasted nut character of the original。
Vegan Option: Swap the eggs for a flaxseed egg substitute and use a plant-based vegan butter stick. Note that the texture will be slightly more delicate, so handle the crust with extra care.
How to Serve and Pair
Serve this tart at room temperature to allow the flavors of the hazelnut praline and honey to shine. It pairs wonderfully with a cup of strong Earl Grey tea or a dark roast coffee. For a more indulgent touch, serve it alongside a spoonful of lightly whipped mascarpone or a scoop of vanilla bean ice cream to balance the intensity of the figs.
Storage and Reheating
Refrigerator: Store the leftover tart in an airtight container for up to 3 days. The crust may soften slightly over time, but the flavor remains excellent.
Freezer: Wrap the tart tightly in plastic wrap and then foil. It can be frozen for up to one month. Thaw it slowly in the refrigerator overnight before serving.
Reheating: If you prefer to eat it warm, place the tart in a preheated 300-degree oven for about 5 to 10 minutes. Avoid the microwave, which will make the crust soggy.
Nutritional Values
- Calories: 380
- Protein: 6g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 3g
Approximate values.
Frequently Asked Questions (FAQ)
Can I use almond praline instead of hazelnut praline?
Yes, you can substitute almond praline for hazelnut praline if that is what you have on hand. It will result in a slightly more subtle, sweeter flavor profile compared to the bold, earthy nature of hazelnuts.
How do I know when the tart is fully baked?
The tart is ready when the edges are golden brown and the center looks set with a slight wobble, similar to the texture of a firm custard. A toothpick inserted into the center should come out clean.
My crust cracked while I was rolling it out, what should I do?
Do not worry, as tart dough is very forgiving. Simply patch the cracks with small pieces of extra dough and press them firmly with your fingers before blind-baking.
Can I make the dough a day in advance?
Absolutely, preparing the dough a day early is a great way to manage your time. Wrap it tightly in plastic wrap and keep it in the refrigerator until you are ready to roll it out.
How can I customize this tart for different seasons?
You can customize the topping by using fresh berries or poached pears if fresh figs are out of season. The fig-hazelnut base remains a delicious canvas for many different fruits.
Conclusion
The Fig & Hazelnut Tart by Mark Seaman is a rewarding project that elevates the humble fig and cozy hazelnut into something truly memorable. By taking your time with the crust and honoring the rich, nutty filling, you create a dessert that is as beautiful to look at as it is to eat. Grab your mixing bowls, embrace the process, and enjoy the irresistible aroma of roasting nuts filling your home today.
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Fig & Hazelnut Tart by Mark Seaman
- Prep Time: 40
- Cook Time: 35
- Total Time: 75
- Yield: 8 servings 1x
- Category: desserts
- Method: Baking
- Cuisine: Modern Pastry
- Diet: Vegetarian
Description
A sophisticated, professional-grade dessert that celebrates the natural, concentrated sweetness of figs paired with the earthy richness of roasted hazelnuts. This tart features a delicate, hazelnut-infused crust filled with a dense, praline-rich almond-hazelnut batter. It is the perfect balance of chewy figs and crunchy nuts, offering an autumnal flavor profile that is elegant, refined, and entirely alcohol-free. Perfect for dinner parties or a special brunch, this showstopper is simpler to bake than it looks.
Ingredients
Hazelnut Crust:
60 g ice water
25 g egg yolks
5 g vanilla extract
190 g all-purpose flour
60 g hazelnut flour
30 g granulated sugar
1.25 g fine sea salt
143 g unsalted butter, cubed and cold
Fig and Hazelnut Filling:
125 g unsalted butter, softened
227 g hazelnut praline
25 g high-quality honey
50 g cake flour
113 g whole eggs
85 g dried figs, stemmed and finely chopped
Topping:
75 g dried chopped figs
Whole roasted hazelnuts
Fresh figs, sliced (optional)
Instructions
Combine ice water, egg yolks, and vanilla in a small bowl.
Mix the flour, hazelnut flour, sugar, and salt in a food processor.
Pulse in the cold cubed butter until the mixture resembles coarse meal.
Add the liquid ingredients and process until the dough just comes together.
Chill the dough, roll it out, and press into a tart pan; chill again before blind baking.
For the filling, cream together the softened butter, hazelnut praline, and honey.
Gradually beat in the eggs and cake flour until smooth.
Fold in the finely chopped dried figs.
Spread the filling into the pre-baked tart crust.
Top with additional chopped dried figs and whole roasted hazelnuts.
Bake until the center is set and golden.
Cool completely and garnish with fresh sliced figs if desired.
Notes
Ensure all crust ingredients are chilled thoroughly for a flaky texture.
The tart pastry can be prepared and kept in the freezer until needed.
Serve at room temperature for the best flavor release.
Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
