Matt Tebett’s Fig Frangipane Hazelnut Tart

For the pastry

• 125g/4½oz salted butter
• 100g/3½oz icing sugar
• 1 free-range egg yolk, beaten
• 50g/1¾oz ground hazelnuts
• 200g/7oz 00 flour

For the filling

• 100g/3½oz unsalted butter, softened 
• 1 vanilla pod, split and seeds scraped
• 100g/3½oz icing sugar
• 2 free-range eggs, beaten
• 100g/3½oz ground hazelnuts
• 6 black figs, halved 

To serve

• 100ml/3½fl oz runny honey, to glaze 
• 400ml/14fl oz double cream

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. 

2. Put all the pastry ingredients into a food processor. Blend until a dough forms, then wrap in cling film and chill in the fridge for at least 1 hour.

3. Roll the pastry out on a lightly floured surface to 1cm thickness. Line a 21cm/8in tart shell with the pastry and cover with greaseproof. Fill with baking beans and bake for 20 minutes. Remove the greaseproof and baking beans and place back in the oven for a further 10 minutes or until golden. 

4. Meanwhile, make the filling. Put the butter, vanilla seeds and sugar into a bowl. Stir together until smooth. Add the eggs slowly, followed by the hazelnuts. 

5. Spoon the hazelnut mixture into the baked pastry shell. Push the halved figs on top, then transfer the tart to the oven. Bake for 45–50 minutes until just set. 

6. Once the tart is out of the oven, brush it with warm honey to glaze. Serve with double cream.