Fresh fig and toasted hazelnut spiced shortbread tart

  • Total Time

    1h 30m
    • Prep Time

      1h 10m
    • Bake Time

  • Serves



Fresh figs can be hard to find out of season so check their availability before you attempt to make this stunning tart. They are worth the effort of waiting for and buying. The addition of Chinese five spice brings an aniseed flavour to the shortbread base, but can easily be replaced with mixed spice if you don’t like it. Drizzled with runny honey this tart is simply beautiful. This recipe comes from Dean Brettschneider's Pie book.  


  1. Preheat the oven to 190°C (fan 170°C, gas mark 5). Scatter hazelnuts on a baking tray and toast in the oven for six to seven minutes until golden, then leave to cool. You can now turn the oven off.

  2. Grind up half the hazelnuts in a food processor, then roughly chop the rest. Move the chopped hazelnuts to one side.

  3. To make the dough, mix flour, butter, sugar, Chinese five spice, egg yolk and ground hazelnuts in the food processor until combined. Tip the dough out onto a floured surface and bring it together with your hands. Press the dough flat, cover with clingfilm and chill for thirty minutes or overnight.

  4. Preheat the oven to 190°C (fan 170°C, gas mark 5). On a lightly floured surface, roll out dough to a 16cm-diameter circle and transfer it onto a baking paper-lined oven tray.

  5. Bake in the oven for twenty minutes or until lightly golden. Allow to cool for five minutes, then transfer to a cooling rack and leave until completely cold.

  6. Whip cream, vanilla and icing sugar into stiff peaks and then pipe it on the shortcake base almost to the edge. Pile on figs and then sprinkle over chopped hazelnuts. Dust with extra icing sugar and drizzle with honey.

Let's Bake

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