Pink Grapefruit and Fig Tart
- 1/2 cup chopped pecans
- 1/2 cup whole-wheat flour
- 1 tablespoon butter
- 1/4 cup fresh dates
- 2 egg whites
- 1/4 teaspoon salt
- 2 grapefruit, peeled and pith removed
- 1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 tablespoons sugar
- 2 cups fresh or dried mission figs, halved (about 10 fresh figs)
- 2 cups Greek–style yogurt
- Preheat oven to 350 degrees.
- Mix pecans, flour, butter, and dates into a fine meal in a food processor.
- Blend in egg whites and salt.
- Coat the inside of a tart pan with natural cooking spray.
- Line the bottom with parchment paper cut to fit, and coat again.
- Place dough in pan, and flatten evenly with your fingers to form a thin layer.
- Score dough by poking it with a fork.
- Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).
- Bake tart dough until the sides begin to brown, about 15 minutes.
- Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to 20 minutes.
- Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice.
- Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan.
- Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.
- Remove cinnamon stick from mixture, and stir in figs and grapefruit segments.
- Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture.
- To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.
© 2016 Eating Naturally Magazine