Fig and Strawberry Tart

Fig and Strawberry Tart
Prep Time:
30 mins
Total Time:
3 hrs 35 mins
1 10-inch tart

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


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


  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 Notes

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

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