Fresh Fig and Hazelnut Tart

Ingredients

• 1/2 recipe for pate sucree, rolled out, shaped in a tart pan, and chilled
• 1 cup blanched hazelnuts, toasted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup unsalted butter, cold, cut into chunks
• 2 tablespoons Frangelico, optional
• 1 tablespoon vanilla extract
• 15 to 20 fresh figs, stems trimmed and cut in half

Directions

1. Set a rack in the lower middle of the oven, then heat the oven to 350 degrees F. Once it is hot, cover the chilled tart shell with foil or parchment paper, add pie weights, and bake it on the oven’s lowest rack for 20 minutes. Lift out the liner and weights, rotate the shell, and return it to the oven until the base is golden, about 10 minutes. Take the shell out and let it cool completely.
2. Move the rack to the middle of the oven, and raise the temperature to 375 degrees F. Put the hazelnuts, both sugars, and the salt in a food processor. Pulse until everything looks sandy, with no large nut pieces hanging around. Add the eggs, butter, Frangelico, and vanilla, then pulse just until the eggs are blended in and bits of butter are still visible, about 15 – 20 quick pulses. Scrape down the processor bowl, then pulse 5 more times. Spoon the filling into the cooled tart shell. Place the figs over the filling with their cut sides facing up.
3. Bake the tart at 375 degrees F for 20 minutes, then turn it 90 degrees on the rack. Reduce the oven to 325 degrees F and keep baking until the figs bubble and start to caramelize and the filling is golden brown all over, about 45 additional minutes, turning it again midway through. Remove the tart from the oven and let it cool completely before serving.