With the crust out of the way, I was able to focus my creativity on the filling. I created a cinnamon cream to spread out as a base. Then came the pile-on. Quartered gorgeous, juicy ripe figs, red globe grape halves, toasted hazelnuts, and fresh rosemary top the cinnamon cream.
My Short List:
I have a list of holiday and entertaining recipes that are quick to throw together. Basically, I refer to this list whenever I feel overwhelmed preparing holiday feats. I start to go underwater when my menu has too many recipes that are too fussy. To clarify, they have too many steps. Then, I worry I will not meet my deadlines. Deadlines are sacred to TV producers. All this to say, this recipe Fig Rosemary Hazelnut Puff Pastry Tart is now on that list.
The tart takes 20 minutes to bake. In only 40 minutes from start to finish, you have a beautiful dessert.
I used red globe grapes to accompany the fresh figs because they are so pretty. However, this variety has seeds. For your guests’ or family’s sake, pluck out the seeds after you cut them into halves. Also, to save even more time, use any red seedless grape.
This recipe is a winner for Thanksgiving. Also, any autumn table would look more beautiful with this sexy Fall tart.
Fresh Fig Rosemary Hazelnut Puff Pastry Tart
Ingredients
- 8 fresh figs
- 1 cup red seedless grapes
- 1/4 cup fresh rosemary needles
- 1/3 cup chopped hazelnuts
- 1-8 oz package cream cheese softened or room temperature
- 2 tablespoons powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 package puff pastry 10oz
Instructions
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Preheat the oven to 350 degrees F.
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Line a baking sheet with parchment or baking paper.
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Wash the figs and grapes and pat dry. slice the figs into quarters per fig and slice the grapes in half.
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Rinse the rosemary needles and pat dry.
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Chop the hazelnuts and place them in a naked frying pan over a medium-high heat. Lightly toast them, remove from heat and set aside.
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Beat together the cream cheese and powdered sugar.
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Beat in the cream.
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Add the ground cinnamon and beat until combined.
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Roll the puff pastry out into a rectangle or square shape, your choice.
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Spread the cinnamon scented cream out over the top of the puff pastry, making sure to leave a 1-inch frame all around on the edges.
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Arrange the fruit on top of the cream.
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Sprinkle the hazelnuts and rosemary evenly over the top.
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Place in the oven and bake for 25 minutes.
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Remove from oven and transfer to a wire rack to cool completely.
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Cut and serve.
Like this Fig Rosemary Hazelnut Puff Pastry Tart? Also, check out some of these other delicious recipes:
FIG DATE MUFFINS WITH OATMEAL GINGER STREUSEL
HOMEMADE FIG CINNAMON LIQUEUR
