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

Source: Martha Stewart Living, June 2010
Total Time Prep Servings


For the Crust:

For the Filling:


Cook's Notes

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

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How would you rate this recipe?
  • carlatory
    24 JUN, 2018
    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.
  • jyothideva7667943
    19 JAN, 2018
    Excellent recipe.came out perfectly well.thank you.
  • 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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