Honey Bourbon Fig and Hazelnut Tart

August 4, 2015

This fig and hazelnut tart has a whole grain cookie base that is topped with Tiger figs, honey bourbon glaze and a buttery crumble topping!
Honey Bourbon Fig and Hazelnut Tart | Fake Food Free

I rarely take my camera to the farmers market anymore. One, because I usually haul out about 10 shopping bags plus a backpack on each visit. I wouldn’t be able to carry it even it if I had it with me. Two, sometimes I think it makes people uncomfortable. I’ll be zoomed in on the strawberries, but the people shopping are thinking I’m zoomed in on them. 

It’s a struggle for me, though, because I absolutely love photographing fruits and vegetables! Especially at the market. So sometimes I make an exception and when I get to attend the market with another person, I take it along.

There is something about being in a small group that makes me look more like a tourist. Tourist + camera = acceptable. 

So I met a friend at the market a couple weeks ago and brought the camera along. I spotted the figs after only a few minutes. Mixed among the green figs were a few baskets of figs with gorgeous green and yellow stripes.

The vendor took one look at me and said, “These are candy figs.” As she picked up the basket, moving it to a more attractive spot, she said, “Maybe you want to take a picture of them.” 

Tiger Figs | Fake Food Free

I did. Tiger figs, also called candy stripe figs, are the type of thing that jumps out at you. Their markings and color draws you in. I was happy to get the impression that maybe my camera was more welcome than I thought. I snapped the photo and then bought the figs. 

This was the first time I’d tried this variety. To me, they are super sweet and they have less figgy flavor than the Black Mission figs I usually buy. The sweetness makes them a great addition to a cheese or charcuterie board, but I wanted to make something with them.

Honey Bourbon Fig and Hazelnut Tart | Fake Food Free

I thought it would be a shame to completely lose their color in a jam or filling, so I decided on a tart. A cookie tart to be exact. 

This is a super simple dessert that takes no more work than making a batch of cookies or a crumble. The base is made of a whole grain sugar cookie and it’s brushed with a little bourbon and honey. The figs are laid on top and then sprinkled with a hazelnut crumble. It goes back under the broiler for a minute or two for the crumble to bubble and it’s ready to serve. 

Honey Bourbon Fig and Hazelnut Tart | Fake Food Free

Just a note, you will taste the bourbon in this dessert. It’s not baked long so the flavor comes out in each bite. It’s also one of those desserts that is best eaten the day it is made. It’s not too bad a day or two after, but tends to get a little soggy. 

Fortunately, I really doubt that leftovers will be an issue you have to worry about! 

Honey Bourbon Fig and Hazelnut Tart
Makes: 6 to 8 servings
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  1. 1/2 cup unsalted butter, softened
  2. 1/2 cup raw sugar
  3. 1 large egg
  4. 1/2 teaspoon pure vanilla extract
  5. 1/2 teaspoon fine ground sea salt
  6. 1 1/4 cups white whole wheat flour
  7. 2 tablespoons bourbon
  8. 1 tablespoon honey
  9. 3 to 4 Tiger figs, sliced
  1. 1/4 cup white whole wheat flour
  2. 2 tablespoons brown sugar
  3. 2 tablespoons cold unsalted butter, cubed
  4. 1/4 cup chopped raw hazelnuts
  5. Pinch of fine ground sea salt
  1. Preheat the oven to 375 degrees F.
  2. In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 2 minutes. Scrape the sides of the bowl as needed.
  3. Mix in the egg and vanilla. Next, add the salt and then the flour a little at a time. Mix on medium speed just until all ingredients are combined into the cookie dough.
  4. Press the dough into a 15 inch x 5 inch tart pan. Bake for 15 minutes, until firm and the edges are slightly browned.
  5. Whisk together the bourbon and honey. Once you remove the tart from the oven, brush the surface with half of the bourbon and honey. Let cool for 15 minutes.
  6. Arrange the fig slices over the tart. Brush with the remaining bourbon and honey.
  7. While the tart cools, make the crumble. In a medium bowl, stir together the flour and brown sugar. Mash the butter into the flour and sugar using a fork. Mash until a crumble is formed and the butter is evenly distributed in about pea-size pieces. Stir in the hazelnuts and salt.
  8. Turn the broiler on high.
  9. Sprinkle the crumble evenly over the tart. Broil for 3 to 4 minutes, until the crumble topping is bubbly and browned. Watch it closely to make sure it doesn't burn.
  10. Cut into slices and serve warm or a room temperature.
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Honey Bourbon Fig and Hazelnut Tart | Fake Food Free


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  • suki August 4, 2015 at 9:05 am

    OMG this sounds amazing!! I don’t think I’ve seen those types of figs before, but I’ll have to keep an eye out for them.

    • Lori August 4, 2015 at 10:39 am

      Thanks! I don’t see them often. Even the day I bought them there were only about three baskets of tiger figs among all the green-skinned figs. They are worth the search, though!

  • cristina August 4, 2015 at 11:30 am

    Love those Tiger figs…tried to find them at the PMA last year and have been on the lookout for them but have yet to get my hands on them! Delicious looking fig/hazelnut tart, Lori. You’ve beautifully captured it too. 🙂

    • Lori August 4, 2015 at 11:34 am

      Thanks, Cristina! They seem to be hard to come by!

  • Thao @ In Good Flavor August 5, 2015 at 5:33 am

    This is a beautiful tart! I have never seen one made with figs before—such a great idea! Pinning.

    • Lori August 5, 2015 at 6:06 am

      Thank you, Thao!

  • Lynn | The Road to Honey August 5, 2015 at 7:16 am

    Wow! This tart is an absolute stunner. It looks so elegant that it is hard to believe it was that easy to make. As for the figs. . . how lucky that the vendor pointed them out to you. They are absolutely gorgeous and I bet loads of fun to photograph.

    • Lori August 5, 2015 at 7:40 am

      Hi Lynn, Thank you! Super simple and the figs make such great subjects!

  • Claudia | The Brick Kitchen August 5, 2015 at 9:19 pm

    YUM this looks gorgeous! I haven’t really used figs much in baking but this makes it very tempting… will have to wait for fig season next summer in the Southern hemisphere! 🙂

    • Lori August 6, 2015 at 6:27 am

      Thanks, Claudia! Figs are a new baking ingredient for me, too. I lived in the Southern hemisphere for a while and read a lot of blogs in the States during that time. I always felt like I had to be patient for my ingredients! 🙂

  • Joanne August 6, 2015 at 4:46 am

    So now I definitely have a date with the farmer’s market this week to see if I can find this variety of figs! I’ve never seen them before. And this tart is gorgeous gorgeous gorgeous!! Wish I could reach my fork into the screen and grab a bite.

    • Lori August 6, 2015 at 6:21 am

      Thanks, Joanne! Definitely grab some if you can! They are so pretty and sweet.

  • Denise August 7, 2015 at 1:37 pm

    OMG – this is gorgeous, and I love a good fig tart. Bourbon seems like the appropriate addition to goodness. By the way this is the second time I have heard of these tiger figs. Which market did you find them at? Must hunt them down – we love figs!

    • Lori August 11, 2015 at 7:13 am

      Thanks, Denise! I actually got them at the Old Oakland market about 2 weeks ago. I looked last Friday and there weren’t any left, though. I did see them at the Whole Foods Gilman in Berkeley this weekend!

  • Cathleen @ A Taste Of Madness August 10, 2015 at 4:24 pm

    Ooh! This tart looks amazing!
    I have never gone to the farmer’s market with a camera. Mainly because I didn’t think of it! I’m glad you got a picture of those figs (and permission from the vendor!)

    • Lori August 11, 2015 at 7:14 am

      Thanks, Cathleen! It’s such a great place to get fun photos!

  • Tracey | Salty Sweet Life August 26, 2015 at 9:36 pm

    What a beautiful tart, Lori! I absolutely adore figs and this is a brilliant way to utilize them! Your photos are amazing!

    • Lori August 26, 2015 at 11:43 pm

      Thank you, Tracey!