Turkish Pomegranate & Quince Poached Pear Tart with Whipped Labne & Crushed Pistachios

Ingredients

• 1 cup whole wheat pastry flour, or spelt flour for variation
• 1/3 cup extra virgin olive oil, cold-pressed, divided
• 1/4 tsp sea salt
• 3-4 tbsp ice water, as needed for dough
• 4 medium firm pears, peeled, halved, cored
• 1 1/2 cups pomegranate juice, unsweetened, fresh-squeezed preferred
• 3 oz quince paste, or fresh quince if available
• 2 tbsp honey, raw, unpasteurized
• 1/4 tsp ground cardamom
• 1 whole cinnamon stick
• 2 whole clove
• 1 tbsp orange zest
• 3/4 cup labne, thick strained yogurt, chilled
• 1/4 cup pistachios, unsalted, roughly crushed
• 3 tbsp pomegranate arils, for garnish

Instructions

1. 1

   Prepare pastry dough: Mix whole wheat flour with sea salt. Cut in 4 tbsp cold olive oil until breadcrumb texture forms. Add ice water 1 tbsp at a time until dough just comes together. Wrap and refrigerate 15 minutes.

2. 2

   While dough chills, combine pomegranate juice, quince paste, honey, cardamom, cinnamon stick, cloves, and orange zest in a wide saucepan over medium heat.