Fig and Apricot Wild Rice Tartlets
Celebrate California fig season with these delicious Fig and Apricot Wild Rice Tartlets! Made with fresh figs and California wild rice, these tartlets highlight the best of the Golden State’s harvest—perfect for gatherings or a seasonal treat.
Equipment
- muffin tin
- high powered blender
Ingredients
- olive oil for greasing pan
- coarse kosher salt
- 1 cup wild rice
- 1-2 TBSP almond flour, optional. If the wild rice still seems a little wet after cooling.
- 8 ounces dried apricots
- 1 lb fresh Brown Turkey Figs Mission figs, Emerald figs, or Tiger figs. Stems removed, quartered.
To garnish
- 6 fresh figs of any variety halved
- small mint leaves
Instructions
- Brush the cups of a standard 12-cup or two standard 6-cup muffin tins with olive oil and set aside.
- Bring 6 cups of lightly salted water to a boil in a medium saucepan. Add rice, cover, and cook until the water evaporates and the grains split open. This can take as little as 1 1/2 hours or up to 2 hours.
- Once cooked through and the water is absorbed, spread the rice out onto large rimmed baking sheet and let cool completely.
- Once cooled, transfer the rice to a large bowl and using a potato masher, or your hands, smash until rice looks like a chunky mash and the grains stick together. If the wild rice seems to have a bit of liquid left add 1-2 TBSP almond flour and mix well. This should absorb any remaining water.
- Heat the oven to 350℉ (180℃).
- Working one at a time, scoop about 3 TBSP of the rice into each muffin cup and, with an oiled spoon, press the rice across the bottom and all the way up the sides of each cup creating what looks like a birds nest. Bake until the wild rice has darkened in color and the sides of the tartlet shells are crisped. Let them cool in the pan, then with an offset spatula, carefully transfer to a platter.
- Combine the dried apricots and 2 cups cold water in a medium-sized saucepan and bring to a simmer over medium heat. Cook until soft and plump, 5-7 minutes. Drain and let cool.
- Transfer the apricots to a blender along with 1 lb of fresh figs; blend until a puree forms that is smooth with only a few smaller chunks of fruit remaining. Either use the filling immediately or transfer to an airtight container, cover, and chill for 1-5 hours until cold.
- To serve, fill each shell with apricot and fig filling. Top with a fig half and mint leaves. Serve immediately.
Nutrition
Calories: 143kcalCarbohydrates: 34gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 422mgFiber: 4gSugar: 21gVitamin A: 773IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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