Rating: 2.97 stars
72 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 3

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

Martha Stewart Living, June 2010


Recipe Summary test

30 mins
3 hrs 35 mins
Makes one 10-inch tart


For the Crust:
For the Filling:


Instructions Checklist
  • 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.


Reviews (4)

72 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 3
Rating: 3 stars
I scored some fresh figs, which is not an easy thing to do here in Maine. I found this recipe and because I love figs, strawberries and hazelnuts, I thought I would give it a try. For my taste, it was good, but I won't make it again. I loved the hazelnuts, but they seemed to overpower the flavor of both the figs and strawberries, which disappeared under the hazelnut batter. The textures were nice, the crust was good...all the elements were good, it just didn't jive with me. Next time, I think I will savor my fresh figs with some nice goat cheese and honey.
Rating: 5 stars
Excellent recipe.came out perfectly well.thank you.
Rating: Unrated
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. :)
Rating: 2 stars
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-