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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?
  • 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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