Goat Cheese Tarts with Lemon-Fig Compote

Goat Cheese Tarts with Lemon-Fig Compote
Photo by Jan Smith

Ingredients

  • 2 (2.1-ounce) packages mini phyllo shells (such as Athens)
  • 2 (2.1-ounce) packages mini phyllo shells (such as Athens)
  • 1 tablespoon grated lemon rind
  • 2 tablespoons powdered sugar
  • 1 tablespoon grated lemon rind
  • ½ cup (4 ounces) fat-free cream cheese, softened
  • 1 (4-ounce) package goat cheese
  • + 27 more ingredients
    • 1 large egg white
    • 2 tablespoons powdered sugar
    • 1 tablespoon 1% low-fat milk
    • ½ cup (4 ounces) fat-free cream cheese, softened
    • 1 tablespoon all-purpose flour
    • 1 (4-ounce) package goat cheese
    • 1/8 teaspoon salt
    • 1 large egg white
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon 1% low-fat milk
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 1 cup water
    • 1 tablespoon brown sugar
    • ½ cup Marsala wine
    • 1/8 teaspoon salt
    • 2 cups finely chopped dried black Mission figs
    • Compote:
    • 1 cup water
    • 1 tablespoon brown sugar
    • ½ cup Marsala wine
    • 1/8 teaspoon salt
    • 2 cups finely chopped dried black Mission figs
    • Compote:
    • Tarts:
    • Tarts:

To prepare compote, combine first 7 ingredients in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Simmer, uncovered, until mixture reduces to about 1 cup (about 30 minutes). Remove from heat; cool. Place fig mixture in a food processor; pulse...

View full recipe at My Recipes

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