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Fig and Strawberry Tart

Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, and slightly crunchy filling.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 10-inch tart
Fig and Strawberry Tart

Source: Martha Stewart Living, June 2010


For the Crust:

  • 1 1/4 cups all-purpose flour, plus more for surface
  • 1/2 teaspoon granulated sugar
  • Salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the Filling:

  • 3/4 cup blanched hazelnuts, toasted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest
  • Salt
  • 1 stick unsalted butter, cut into small pieces
  • 2 tablespoons Armagnac, or other brandy, such as cognac
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 8 ounces figs (about 7), trimmed and halved lengthwise
  • 8 ounces strawberries (1 1/2 cups), halved if large
  • Garnish: whipped cream


  1. Make the crust: Pulse flour, granulated sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

  2. Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.

  3. Roll dough to a 14-inch circle (1/8 inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.

  4. Preheat oven to 350 degrees. Prick bottom of tart shell all over with a fork, and fill with pie weights or dried beans. Bake for 30 minutes. Remove weights, and bake until set, about 5 minutes more. Let cool. Leave oven on.

  5. Make the filling: Pulse hazelnuts in a food processor until finely chopped. Add sugars, zest, and 1/4 teaspoon salt; pulse to combine. Add butter, Armagnac, eggs, and vanilla; pulse until mixture is almost smooth.

  6. Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven temperature to 325 degrees; bake until set and dark brown on top, about 1 hour more. Garnish with whipped cream.

Cook's Note

Make ahead: Dough can be frozen for up to 1 month. Thaw before using.

Reviews (2)

  • Tygrys 30 Dec, 2012

    It's very easy to make blanched almonds or hazelnuts yourself - you just need to put nuts with their skins on in a bowl filled with hot water. After around 10-15 minutes you should be able to easily peel the nuts, if not, then keep them in the water for a little more, just make sure the water is hot. :)

  • truecritic 12 Jan, 2012

    I used a cake pan with removable bottom instead of fluted pan. I just overlapped the pie crust edges and blind baked. We were not thrilled with this tarts filling taste! I think the Camus cognac brandy I used was too over powering. Fresh figs and blanched hazelnuts also were hard to find in my area (MI) I used regular shelled hazelnuts. This tart was full of complex surprising flavor of the hazelnuts, cognac and baked fresh figs. I would not recommend it for those with a simpler palate. C-

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