For the pastry base:

175g plain flour

20g caster sugar

75g cold butter, cubed

2 eggs, beaten seperately


For the frangipane:

200g golden caster sugar

200g unsalted butter, softened

200g hazelnuts, finely blitzed

4 eggs

pinch of salt

fig jam


For decorating:

20g hazelnuts, roughly chopped

200g icing sugar

4 fresh figs


First make the pastry. Blitz the flour, sugar and cubed butter in a food processor (or with your fingers) until it resembles fine breadcrumbs. Add one of the beaten eggs and blitz again until the mix comes together in a ball of dough. Wrap the pastry in cling film and chill for 30mins. 

Preheat the oven to 180C.

Roll the pastry out on a floured surface to about 2mm thick. Line a 30cm rectangular tart tin (or round one if you prefer) with non stick baking paper, then place the rolled pastry on top. Prick the pastry all over, cover with another sheet of baking paper, fill with baking beans and blind bake for 15mins. Remove the baking beans and the baking paper on top of the pastry and brush the pastry with the other beaten eggs (you probably won't need all of it). Return to the oven for 7 minutes. 

Make the frangipane by beating the butter and sugar together until light and fluffy. Add the blitzed hazelnuts, a pinch of salt and the eggs and beat again until well combined. 

Cover the pastry base with a layer of the fig jam, then pour the frangipane mix on top. Sprinkle with the chopped hazelnuts and bake for approximately 20-25mins until golden brown, the top is set but still a slight wobble underneath. 

Leave to cool, and make an icing drizzle with the icing sugar sifted together with enough water to make a thin paste. Drizzle this over the tart and place chopped fresh figs on top, with sprigs of rosemary too if desired.