Fig and Hazelnut Tarts
If you can't find skinned hazelnuts, you can substitute blanched almonds.
- 8 fresh figs, preferably Black Mission
- 1 1/2 cups skinned (6 ounces) hazelnuts, toasted
- 2 tablespoons all-purpose flour
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1 large egg
- 1 egg white
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon brandy
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- Non stick vegetable-oil spray
Heat oven to 375 degrees. Cut 6 figs into 3/4-inch dice. Set aside in a bowl.
In a food processor, process nuts until medium fine. Sift together flour and 1/2 cup confectioners' sugar; add to nuts; pulse to combine. Add egg, egg white, butter, brandy, pepper, and zest. Process to combine, about 10 seconds. Add batter to figs, and mix together.
Spray four 3 3/4-inch (or one 8-inch) tart pans with vegetable-oil spray. Divide batter evenly among the pans. Cut remaining 2 figs lengthwise into six slices each. Arrange three slices over each tart. Place tart pans on a baking sheet. Bake until tarts are set and golden brown, about 40 minutes (for individual tarts or one large tart). Remove from oven and cool slightly. Remove tarts from pans, sprinkle with remaining sugar, and serve.