STRAWBERRY AND FRESH FIG TART

Strawberry and Fresh Fig Tart image

Yield Makes one 10-inch tart

Number Of Ingredients 14

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All-purpose flour, for dusting
1/2 recipe Pâte Brisée (page 322)
3/4 cup hazelnuts, toasted and skinned (see page 343)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon finely grated lemon zest
1/2 cup (1 stick) unsalted butter, cut into pieces
2 tablespoons Armagnac (or Cognac or other brandy)
2 large eggs
1/2 teaspoon pure vanilla extract
8 ounces fresh Black Mission figs (about 7), stemmed and halved lengthwise
8 ounces (1 1/2 cups) fresh strawberries, hulled, halved if large
Whipped cream, for serving (optional; page 340)

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.