Strawberry Fig And Goat Cheese Tarts Recipes

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STRAWBERRY AND FRESH FIG TART



Strawberry and Fresh Fig Tart image

Categories     Bake     Strawberry     Fig     Summer

Yield Makes one 10-inch tart

Number Of Ingredients 14

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.

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