Nut & Fig Tart – Bruno Albouze

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

mixed nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and protein.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Scrape out the seeds of one vanilla bean.

Beat the softened butter with salt.

Add sugar and vanilla and beat until light and fluffy.

Add the egg and beat until incorporated.

Incorporate the flour in two additions and mix just until it forms a ball.

Wrap the dough and refrigerate for a couple of hours or until firm.

Once chilled, roll the dough into a 1/8 inch thick disc on a floured surface.

Evenly pat the dough onto the bottom and up the sides of the tart pan and trim off excess dough.

Prick the dough and refrigerate.

Process hazelnuts and sugar until fine, then add chilled cubed butter and pulse until fluffy.

Add the chilled egg and pulse until light and fluffy.

Chop pecans or walnuts coarsely.

Spread the hazelnut cream in the tart shell and sprinkle chopped nuts over it.

Bake for about 35 minutes without the figs.

Rinse figs carefully under cold water and trim off tops and bottoms.

Dice one-third of the figs and cook them over medium heat for about 10 minutes, then let cool.

Roast the remaining figs for about 5 minutes at 375°F.

Spread the fig marmalade on top of the tart.

Arrange roasted figs and fresh raspberries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens