Mascarpone Fig Tart

8 fresh figs (about 1½ ounces each), stems removed and cut in half lengthwise
Grated zest and juice of 1 orange
3 extra-large eggs, at room temperature
¾ cup packed dark brown sugar
8 ounces (1 cup) mascarpone
Juice of 1 lemon
1 tablespoon unbleached all-purpose flour
½ teaspoon kosher salt
One 11-inch prebaked tart shell made with Basic Pastry Dough and prebaked in a tin with removable sides
¼ cup hazelnuts, toasted and coarsely chopped
2 tablespoon confectioners’ sugar, or as needed

This is a rustic French-style tart that uses mascarpone as the base of a mild custard rather than cream.

Toss the figs in a bowl with the orange zest and juice and allow to macerate for 30 minutes.
Preheat the oven to 400°F.
Beat the eggs in a large bowl with the sugar until the sugar dissolves and the eggs are thick. Add the mascarpone, lemon juice, flour, and salt and mix well.
Pour the custard into the tart shell. Remove the figs from the orange juice and drain well; discard or drink the juice. Arrange the figs cut side up in circles on top of the custard. Sprinkle with the hazelnuts.
Bake the tart on the lowest oven shelf for 10 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes, or until the custard is just set. It should still wiggle slightly in the middle. Cool on a wire rack for at least 30 minutes.
When the tart is cool, remove the sides of the pan, sift a light dusting of confectioners’ sugar over the tart, and serve.