Strawberry and Fresh Fig Tart Recipe

Name: Strawberry and Fresh Fig Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pate Brisee (page 322); 3/4 cup hazelnuts, toasted and skinned (see page 343); 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 teaspoon finely grated lemon zest; 1/2 cup (1 stick) unsalted butter, cut into pieces; 2 tablespoons Armagnac (or Cognac or other brandy); 2 large eggs; 1/2 teaspoon pure vanilla extract; 8 ounces fresh Black Mission figs (about 7), stemmed and halved lengthwise; 8 ounces (1 1/2 cups) fresh strawberries, hulled, halved if large; Whipped cream, for serving (optional; page 340)

Servings: persons

All-purpose flour, for dusting
1/2 recipe Pate Brisee (page 322)
3/4 cup hazelnuts, toasted and skinned (see page 343)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon finely grated lemon zest
1/2 cup (1 stick) unsalted butter, cut into pieces
2 tablespoons Armagnac (or Cognac or other brandy)
2 large eggs
1/2 teaspoon pure vanilla extract
8 ounces fresh Black Mission figs (about 7), stemmed and halved lengthwise
8 ounces (1 1/2 cups) fresh strawberries, hulled, halved if large
Whipped cream, for serving (optional; page 340)

1
On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick.
2
Fit into bottom and up sides of a 10-inch round tart pan with a removable bottom.
3
Trim excess dough flush with rim.
4
Refrigerate or freeze until firm, about 30 minutes.
5
Preheat oven to 350F.
6
Pierce bottom of shell all over with a fork; line shell with parchment, and fill with pie weights or dried beans.
7
Bake 30 minutes; remove weights and parchment, and bake until crust is golden brown, about 5 minutes more.
8
Transfer to a wire rack to cool completely.
9
Pulse hazelnuts in a food processor until finely chopped.
10
Add sugars, salt, and zest, and pulse to combine.
11
Add butter, Armagnac, eggs, and vanilla, and process until almost smooth.
12
Spread hazelnut batter evenly in tart shell and top with figs and strawberries.
13
Bake 30 minutes, then reduce heat to 325F and bake until set and dark brown, about 1 hour more.
14
Transfer to a wire rack to cool.
15
Serve at room temperature, with whipped cream, if desired.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: All-purpose flour, for dusting, 1/2 recipe Pate Brisee (page 322), 3/4 cup hazelnuts, toasted and skinned (see page 343), 1/2 cup packed light brown sugar, and more.

Yes, Strawberry and Fresh Fig Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry and Fresh Fig Tart

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