Best Fig And Strawberry Tart Recipes

FIG AND STRAWBERRY TART

Steps:

• 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.

STRAWBERRY AND FRESH FIG TART

Steps:

• 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.
• 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.
• 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.
• 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.