Ingredients: |
Ingredients: 1 1/2 cups chopped hazelnuts, toasted and divided
2 1/3 cups all-purpose flour, divided
3/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt, divided
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup cold butter, cubed
3 egg yolks
3 teaspoons vanilla extract, divided
1 teaspoon butter flavor*
2 (9-ounce) packages dried figs, finely chopped
1 cup plus 2 tablespoons sugar, divided
1/2 cup water
1 cup Port
2 1/2 tablespoons hazelnut syrup**
2 eggs, lightly beaten, divided
*Butter flavor can be found on the baking aisle with other extracts.
**I use Torani Hazelnut Flavored Syrup, which can be found at specialty stores or in coffee shops. I think Lunds or Byerly's carries this as well.
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Directions: |
Directions:1. In the bowl of a food processor, combine 1 cup hazelnuts and 1/3 cup flour. Pulse until nuts are finely chopped. Transfer mixture to a large bowl. Add remaining flour, brown sugar, cinnamon, 1/2 teaspoon salt, and nutmeg. Whisk to blend; add baking powder and butter.
2. Using an electric mixer at low speed, blend ingredients until mixture resembles coarse crumbs. Add the egg yolks, 2 teaspoons vanilla extract, and butter flavor. Beat until moist clumps form.
3. Gather dough into two balls. Wrap one ball in plastic wrap, and refrigerate until ready to use. Evenly press remaining dough into bottoms and up sides of 12 (4-inch) tartlet pans. Refrigerate until ready to use.
4. In a medium saucepan, combine the figs, 1 cup sugar, water, Port, hazelnut syrup, and remaining salt over medium heat. Cook 25 to 30 minutes, until mixture thickens; cool slightly.
5. Stir in remaining hazelnuts and one egg. Spoon fig mixture into prepared crusts. Refrigerate until ready to bake.
6. Place remaining dough between two sheets of parchment paper; roll into a rectangle approximately 1/4-inch thick. Freeze rectangle for approximately 5 minutes to firm.
7. Using a 1-inch star cutter, cut stars from dough. Place about 5 to 6 stars on top of filling on each tart. Brush stars with remaining beaten egg, and sprinkle with remaining sugar.
8. Bake for 20 to 25 minutes, or until crust is golden brown and filling is bubbling. Cool tartlets completely on wire racks. Once cooled, remove tartlets from pans.
Note: Tarts can be made up to 2 days ahead, covered tightly and stored at room temperature. |
This recipe for Hazelnut and Fig Tartlets is from