Fig and Strawberry Tart

Fig and Strawberry Tart
Fig and Strawberry Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Crust:

  • 1 1/4

    cups flour

  • 1/2

    tsp sugar

  • salt

  • 1

    stick cold unsalted butter, cut into small pieces

  • 1/4

    cup ice water

  • Filling:

  • 3/4

    cup blanched hazelnuts, toasted

  • 1/2

    cup light brown sugar

  • 1/4

    cup granulated sugar

  • 1/2

    tsp lemon zest

  • salt

  • 1

    stick butter, cut into small pieces

  • 2

    tbsp brandy or cognac

  • 2

    eggs

  • 1/2

    tsp vanilla

  • 8

    oz figs (7), trimmed and halved

  • 8

    oz strawberries, halved

  • Garnish: whipped cream

Directions

Make crust: pulse flour, sugar and 1/2 tsp salt in a food processor. Add butter, and pulse until coarse. Drizzle 1/4 cup ice water over mixture, pulse until just comes together. Add more water if needed. Press into a disk and wrap in plastic. Refrigerate until firm, 1 hour or overnight. Roll dough into a 14 inch circle 1/8 inch thick on a floured surface. Fit dough into a 10 inch fluted round tart pan with removable bottom. Trim excess dough. Refrigerate, 1 hour. Preheat oven to 350. Prick bottom of tart shell all over with a fork, and fill with pie weights. Bake for 30 minutes. Remove weights and bake until set, 5 more minutes. Let cool. Make filling: pulse hazelnuts in food processor until finely chopped. Add sugars, zest, and 1/4 tsp salt, pulse to combine. Add butter, brandy, eggs and vanilla, pulse until smooth. Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven to 325, bake until set and ark brown, 1 hour more. Garnish with whipped cream.

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