Fig and Apple Tart

This tart is perfect for autumn. It's got a really thick pastry base with a nutty taste that goes well with the fruit. Plus I liked the addition of the honey to the filling. This is delicious while it is still a bit warm - and with some extra cream of course ;-)

Recipe
(Original recipe in German: www.wildeisen.ch)

for the dough:
125g soft butter
125g sugar
1 pinch of salt
2 eggs
80g ground hazelnuts
175g flour
1 teaspoon baing powder

for the filling:
4 big figs
3 apples
150g crème fraiche
2 tablespoons brown sugar
1 tablespoon runny honey
2 egg yolks

For the dough beat the butter until it is smooth. Add sugar and salt. Add one egg after the other and beat until you have a smooth and pale batter. Mix hazelnuts, flour and baking powder. Add to the batter. Smoothen out the dough on a 24cm diameter tart tin. Put in the refridgerator.

Preheat the oven to 180°C.

Wash the figs and the apples. Cut the figs into sixths and the apples into slices. Arrange the fruits on your dough. Combine crème fraiche, brown sugar, honey and egg yolks and pour onto the fruit.

Bake the tart for about 45 minutes. Serve warm or cold.