Fresh figs and strawberries are favorite summer fruits that make a delicious pairing. Here, they are arranged in a pâte brisée shell, then surrounded by a hazelnut batter, which turns golden brown as it bakes. The batter is similar to frangipane, a classic filling for French pastries, notably pithiviers, and all manner of tarts; it is traditionally made from almonds, but other nuts are also common. Armagnac is a fine French brandy; Cognac or another top-quality brandy can be substituted.
Recipe information
Yield
Makes one 10-inch tart
Ingredients
Preparation
Step 1
On a lightly floured surface, roll out dough to a 14-inch round, 1/8 inch thick. Fit into bottom and up sides of a 10-inch round tart pan with a removable bottom. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
Step 2
Preheat oven to 350°F. Pierce bottom of shell all over with a fork; line shell with parchment, and fill with pie weights or dried beans. Bake 30 minutes; remove weights and parchment, and bake until crust is golden brown, about 5 minutes more. Transfer to a wire rack to cool completely.
Step 3
Pulse hazelnuts in a food processor until finely chopped. Add sugars, salt, and zest, and pulse to combine. Add butter, Armagnac, eggs, and vanilla, and process until almost smooth.
Step 4
Spread hazelnut batter evenly in tart shell and top with figs and strawberries. Bake 30 minutes, then reduce heat to 325°F and bake until set and dark brown, about 1 hour more. Transfer to a wire rack to cool. Serve at room temperature, with whipped cream, if desired.
