Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The wine mixture used as a poaching liquid for the figs is reduced to create a rich sauce that is drizzled over the finished tarts. Briefly poaching the figs infuses flavor and makes them even more tender, but you can skip this step, and just make a sauce to drizzle over raw figs. You can also make this tart in a 9-inch round removeable-bottom tart pan, and increase the baking time to 10 minutes or until lightly browned.
Ingredients[]
- 1 cup Zinfandel or other fruity dry red wine
- 1 cup water
- 1/2 cup sugar
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 12 fresh figs, halved (about 3/4 pound)
- 1/2 (15-ounce) package refrigerated pie dough
- 3/4 cup part-skim ricotta cheese
- 2 tablespoons honey
- Mint sprigs (optional)
Directions[]
- Combine first 5 ingredients in a large saucepan; bring to a boil.
- Add figs.
- Reduce heat; simmer 2 minutes.
- Remove figs with a slotted spoon, and place in a shallow dish.
- Cover and chill.
- Preheat oven to 450°.
- Roll dough into a 12-inch circle on a lightly floured surface; cut dough into 8 (4-inch) circles, rerolling dough scraps as necessary.
- Fit each dough circle into a 3 1/2-inch tart pan.
- Bake at 450° for 7 minutes or until lightly browned.
- Cool completely on a wire rack.
- Combine ricotta and honey.
- Spread about 1 1/2 tablespoons ricotta mixture into each tart shell.
- Arrange 3 fig halves, cut sides up, inside each shell.
- Drizzle each tart with 1 tablespoon wine mixture.
- Garnish with mint, if desired.
Yield: 8 servings