Strawberry and Fresh Fig Tart

Name: Strawberry and Fresh Fig Tart
Yield: Makes one 10-inch tart
Ingredients: 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)

January 24, 2012

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.

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