Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Fig and Hazelnut Tarts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Fresh figs make these individual tarts moist and naturally sweet. Ingredients 8 fresh figs, preferably Black Mission 1 ½ cups skinned (6 ounces) hazelnuts, toasted 2 tablespoons all-purpose flour ½ cup plus 1 tablespoon confectioners' sugar 1 large egg 1 egg white 2 tablespoons unsalted butter, melted and cooled 1 tablespoon brandy ⅛ teaspoon freshly ground black pepper 2 teaspoons grated lemon zest Non stick vegetable-oil spray Directions 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 6 slices each. Arrange 3 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. Cook's Notes If you can't find skinned hazelnuts, you can substitute blanched almonds. Rate it Print