Photography by Angie Norwood Browne
Pomegranate Glazed Fig Tart
(Candied pistachios adapted from a Melissa Clark recipe.)
1 nine inch tart crust, baked
1.5 cup pastry cream (your favorite recipe)
15 mission figs, halved
1/3 cup pomegranate juice
1 T. sugar
candied pistachios (see recipe below)
For candied pistachios:
1.5 tsp. granulated sugar
1.5 tsp. hot water
1/4 cup shelled pistachios, roughly chopped
½ tsp. orange zest
Line a cookie sheet with parchment. Combine granulated sugar with water in a bowl. Add pistachios, orange zest and turbinado sugar. Spread pistachio mixture on prepared cookie sheet. Sprinkle lightly with sea salt. Bake in 350 degree oven until crisp, 8-10 minutes.
To assemble tart:
Combine sugar and pomegranate juice in a saucepan, reduce over medium heat until a syrup forms.
Arrange fig halves face up on a foil-lined cookie sheet. Brush figs with pomegranate syrup and bake on broil until the tops of the figs just begin to carmelize. Set aside.
Fill tart crust with ½ inch pastry cream. Arrange figs on top in concentric circles. Brush with any extra pomegranate syrup and sprinkle candied almonds.
Food Styling and Recipe by Patty Wittmann.