Fig and Hazelnut Tart with Frangelico

Sweet and nutty, laced with Frangelico with a crunchy top and creamy center...Just my kind of Sunday treat to end my weekend on a happy note.  This is a Bakewell tart and legend has it that the source is English and the buttery spongy center is much like a frangipane.  My recipe comes from inspiration from my friend, and fellow blogger, Susan at My Mother's Apron Strings and her recipe for Bakewell Tart.  Susan is an amazing baker and I know that recipes she shares are tried and true.  Just like her!  :-)

I wanted to make something with Frangelico, the Italian hazelnut liqueur that I first discovered in my mid 20s while on a business trip in Seattle.  There were a bunch of us working up at Boeing facilities and dinner out was always an adventure.  We discovered a great Italian restaurant that served Frangelico warmed in a small snifter.  Such elegance, such warmth...We always slept well after a long day at work, a great dinner, much laughter and our Frangelicos.  Ah, those were the days!

I have never roasted and removed the skins from hazelnuts.  I'm not really sure whether I will do that again, although the pay-off is pretty damn sweet!

I hope you try this tart.  It's really easy and you can make it in all sorts of combinations...Some of the few that Susan and I discovered: strawberry or raspberry jam with almonds and Chambord and peach or apricot with almonds and Amaretto.  Choose your favorite jam, nut and liqueur and you're sure to please just about anyone! 

Manga!

(P.S. I've learned to make collages on PicMonkey...Yay!  I would very much like to thank Ashton at Something Swanky for her AWESOME tutorial.  Very Cool!!!)

I'm sharing this over at Cake of the Week's Baking with Spirit Challenge for May: Fruit and Alcohol (booze or hootch around these parts...). Please visit Janine's blog to see ever more great baking creations with booze! 


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