Fresh Fig and Dark Chocolate Frangipane Tart
One delicious twelve-inch tart
For the crust:
1 ½ cups all-purpose flour
2/3 cup toasted hazelnuts
½ cup granulated sugar
¼ tsp fine sea salt
12 Tbsp cold unsalted butter, cut into ½” cubes
2 large egg yolks
For the filling:
6 -8 fresh figs
1 cup granulated sugar
14 Tbsp unsalted butter, room temperature
2 large eggs and 3 large egg yolks
1 ¼ cup dark chocolate, melted and slightly cooled
1 1/3 cup toasted hazelnuts, finely chopped
4 Tbsp all-purpose flour
¼ tsp chili powder
¼ tsp fine sea salt
2 Tbsp granulated sugar to sprinkle over tart before baking
1) In a food processor, coarsely chop the 2/3 cup hazelnuts. Add the flour, sugar and sea salt and pulse until evenly mixed. Add the butter cubes and pulse until the consistency of breadcrumbs. Add the egg yolks and pulse until the dough forms a ball. Pat the dough evenly into a 12” tart pan coming 1/4” up over the rim. Chill the crust in the refrigerator while you make the filling.
2) Preheat the oven to 350 degrees.
3) Melt the chocolate either in the microwave (20 second zaps) or over a double boiler. Stir until smooth and set aside to cool slightly.
4) Whisk together the 4 Tbsp flour, chili powder and salt (I also added ½ tsp cinnamon.)
5) In a standing mixer, cream together the butter and granulated sugar. Add the eggs and mix to combine. With the mixer on low, add the chocolate and mix until evenly combined.
6) Remove the mixing bowl from the stand and fold in the chopped hazelnuts and the flour mixture until evenly combined. Spread the filling in the chilled crust.
7) Cut the figs into quarters and arrange on top of the filling in a decorative pattern. Sprinkle the 2 Tbsp sugar over the figs and filling.
8) Bake for 70-75 minutes until set and the center has a slight wiggle (like a brownie).
9) Cool completely on a wire rack before removing the tart pan rim.
