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Pomegranate-Fig Tart
This mildly sweet dessert works well with diners who lean towards more savory flavors. Excellent paired with cheese!
1 cup flour
4 oz. cold, unsalted butter, cut in 1/2-inch cubes
1/4 tsp. salt
1 Tbsp. sugar
3 to 4 Tbsp. ice water
12 figs, quartered
1 pomegranate, seeds only
1/4 cup pomegranate juice
1 Markon First Crop Granny Smith Apple, peeled, cored, and diced
2 Tbsp. Lingonberry jam
1 tsp. zest of Markon First Crop Oranges
1 tsp. fresh ground ginger
1/2 cup chopped pistachios, toasted
Place flour, butter, salt, and sugar in food processor; pulse until finely chopped. Place mixture in bowl. Slowly add ice water; knead until dough forms. Refrigerate 15 minutes.
Remove and roll thin. Mold into tartlet pans; bake at 350 degrees F 15 minutes.
In mixing bowl, combine figs, pomegranate seeds and juice, apples, orange zest, and ginger. Spoon jam into tartlet shells, top with fig mixture; garnish with pistachios. Serve immediately.
Spring
Summer
Desserts
Vegetarian