wholeliving

Cranberry-Fig Quinoa Tart

Quinoa, high in protein and important amino acids, has a unique, earthy taste that surprises the palate. In this festive tart, a rich cream-cheese dough serves as the base for jewel-toned cranberries and figs stewed in wine, which combine to spectacular (and seasonal) effect.
Whole Living, December 2010
  • Yield Serves 6
Add to Shopping List

Ingredients

  • For the dough

    • 1/2 cup quinoa flour
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking powder
    • 4 ounces cold unsalted butter, cut into 1/2-inch pieces
    • 4 ounces cold cream cheese, cut into 1/2-inch pieces
    • 1/2 cup ice water
  • For the filling

    • 5 ounces Calimyrna figs, stems removed and halved (about 12 figs)
    • 2 cups frozen cranberries (8 oz.)
    • 1 3/4 cups full-bodied red wine, such as Zinfandel
    • 3/4 cup light-brown sugar
    • 2 teaspoons red-wine vinegar
  • For the finish

    • 1 large egg, lightly beaten
    • Granulated sugar, for sprinkling

Directions

  1. Make the dough: Sift dry ingredients and transfer to a food processor. Add butter and cream cheese and pulse until pieces range from pea to hazelnut size. Add ice water to mixture. Pulse until dough just starts to come together. If it's too dry, add water 1 Tbsp. at a time. Pile dough onto a sheet of plastic wrap, wrap tightly into a disk, and chill for 1 hour or overnight.

  2. Make the filling: Combine figs, 1 1/2 cups cranberries, wine, and brown sugar in a large saute pan over medium heat. Bring to a boil and reduce to a simmer until cranberries begin to pop, figs soften, and liquid thickens slightly, about 25 to 30 minutes. Transfer to a bowl and stir in remaining cranberries and red wine vinegar. Let cool completely. (You should have 1 1/2 cups filling.)

  3. Roll dough on a lightly floured surface to 1/4 inch thick. Trim to a 10 1/2-inch circle. Transfer to a parchment-lined rimmed baking sheet. Brush a 1-inch border with egg wash. Pile filling toward center of dough and fold dough over about 2 inches. Pinch to seal. Brush with egg wash and sprinkle with granulated sugar. Chill until firm, about 30 minutes.

  4. Preheat oven to 375 degrees. Bake tart until golden and bubbling, about 35 to 40 minutes. Let cool slightly before serving.

Recipe Reviews

Reviews (1)

  • 30 Jan, 2011

    First off, I'd like to say this is really delicious. Wonderful flavors and texture and not too sweet. Delicious. I decided to go to calorieking.com to look up the total calories and fat in the recipe then divided it by six servings and eight servings. If 6 slices: 600 cal 24g fat; if 8 slices: 450 cal 18.5g fat. Enjoy in moderation!