Fig & Hazelnut Frangipane Tart Recipe
Discover this delectable Fig & Hazelnut Frangipane Tart from "Recipes for a Lifetime of Beautiful Cooking" by Danielle Alvarez and Libby Travers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highteasociety.com.
Cooking tools:
- Tart pan
- Stand mixer
- Food processor
- Rolling pin
- Offset spatula
- Kitchen scale
- Baking sheet
- Parchment paper
- Kitchen towel
- Oven
- Saucepan
- Spatula
- Spoon
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 baked Sweet tart shell (see below)
- 11–12 ripe figs, cut in half
- 1 tablespoon white (granulated) sugar
- 140 g (5 oz) hazelnuts
- 80 g (2¾ oz) soft brown sugar
- 1 tablespoon water
- 130 g (4½ oz) unsalted butter, at room temperature
- 80 g (2¾ oz) white (granulated) sugar
- Pinch of fine sea salt
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 80 g (2¾ oz) plain (all-purpose) flour
- To serve – Crème fraiche
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