Red Wine-Poached Fig and Ricotta Tarts

Photo: Karry Hosford
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 in a 9-inch round removable-bottom tart pan and increase the baking time to 10 minutes or until lightly browned.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 286
Caloriesfromfat 28 %
Fat 9 g
Satfat 4 g
Monofat 3.7 g
Polyfat 1 g
Protein 4.3 g
Carbohydrate 46.6 g
Fiber 2.5 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 131 mg
Calcium 92 mg

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 (such as Pillsbury)
3/4 cup part-skim ricotta cheese
2 tablespoons honey
Fresh mint sprigs (optional)

Preparation

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. Bring the cooking liquid to a boil, and cook for 15 minutes or until reduced to 1/2 cup. 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 of the wine mixture. Garnish with mint, if desired.

Note:

May 2003