Lexington Clothing Company, the Stockholm-­based lifestyle brand, with concept stores in locations including Southampton, East Hampton, New York and Greenwich, Connecticut. Founded in 1997 by husband and wife team Tommy and Kristina Lindhe, Lexington is an international lifestyle brand focusing on classic American cottage style with twenty-­six freestanding stores in five countries.  Lexington Company Creative Director, Kristina Lindhe, comments, “The 2014 Holiday Living Collection emphasizes on the simple things, like the joy of gathering the people you love and sharing stories and memories from past years over a delicious meal.”

The Holiday Living Collection makes it easy to create a relaxing and inviting Holiday atmosphere, yet keep it simple. The different tablecloths, runners, placemats and napkins mix well together thanks to the coordinated colors. And as the finishing touch, use the dinnerware in red and white from the Details Collection. See the highlights from the collection here and pop in to the Southampton store to shop the full line.

Location: 46 Main Street; 631.204.5803

Lexington Company shares a delicious homemade recipe for Holiday Fig Tarts and Candied Apples with KDHamptons readers, below:

INGREDIENTS:

Tart shell
½ cup powdered sugar
1½ cups all-purpose flour
¾ cup butter, softened
¼ cut shelled pistachios, chopped

Filling
16 ounces Mascarpone Cheese
¼ cup brown sugar
½ cup cold Heavy Cream
1 teaspoon Vanilla Extract
1 tablespoon lemon zest from 1 organic lemon

Topping
12-18 Figs, depending on size
¼ cup honey

DIRECTIONS:

Tart Shell:
Preheat your oven to 350 degrees.
Combine powdered sugar, flour, and butter in a food processor, mix until ingredients form a ball.
Dump the ball onto your counter and divide into 6 parts. Place a part of the dough into each individual tart pan with removable bottom.
Push dough down along pan going up sides. Push into all the indention on side of pan. If you have a small rolling-pin (the kind for pies & pizzas) this works wonderfully.
Add about a spoon full of chopped pistachios to each tart and lightly press into dough.
Bake for 10-12 minutes, until lightly browned.
Cool completely before filling.

Filling:
In an electric mixer with a whisk attachment add mascarpone, brown sugar, heavy cream and whisk on medium high for a minute.
Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
Spoon the filling into the cooled tart shell, and smooth with a spatula or off set knife.

Topping:
Cut stem off figs and cut into quarters length wise.
Place cut figs on top of filling in a circular pattern
Drizzle with honey
Store in refrigerator covered until ready to serve.