Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Fig and Strawberry Tart 3.0 (72) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 3 hrs 35 mins Servings: 10 Yield: 1 10-inch tart Fresh figs and strawberries are baked together with a hazelnut-infused cream to make a sweet, slightly crunchy filling. Ingredients For the Crust: 1 ¼ cups all-purpose flour, plus more for surface ½ teaspoon granulated sugar Salt 1 stick cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water For the Filling: ¾ cup blanched hazelnuts, toasted ½ cup packed light-brown sugar ¼ cup granulated sugar ½ 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 ½ teaspoon pure vanilla extract 8 ounces figs (about 7), trimmed and halved lengthwise 8 ounces strawberries (1 ½ cups), halved if large Garnish: whipped cream Directions 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. 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. 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. 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. 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. 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 Notes Make ahead: Dough can be frozen for up to 1 month. Thaw before using. Rate it Print