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.

　　

Ingredients

Makes one 10-inch tart

　　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)

　　

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.

　　Martha Stewart's New Pies and Tarts