Pomegranate-
Fig Tart
Serves 4
1 C flour
4 oz. cold unsalted butter
(cut in 1/2" cubes)
1/4 tsp. salt
1 Tbsp. sugar
3 to 4 Tbsp. ice water
12 figs (quartered)
1 pomegranate
(seeds only)
1/4 C pomegranate
juice
1 Granny Smith apple
(peeled, cored, diced)
2 Tbsp. Lingonberry jam
1 tsp. orange zest
1 tsp. fresh ground ginger
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° 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.