Fig chess tarts

24 tarts

Ingredients

QuantityIngredient
cupFlour
1cupButter; cold cut into 1 inch pieces
¼cupSugar
½cupButter
2cupsBrown sugar
4Egg yolks
1cupMilk
2tablespoonsFlour
3tablespoonsWater
2Egg yolks
1teaspoonVanilla
1teaspoonGrated lemon peel
1teaspoonCinnamon
½teaspoonNutmeg
1cupCalifornia dried figs (finely chopped)
½cupFinely chopped walnuts

Directions

TART SHELLS

FILLING

For tart shells, combine flour, butter and sugar in food processor with blade. Process until crumbly (of, if by hand, cut in butter until crumbly). Add remaining ingredients; process until dough forms a ball. Roll out between sheets of plastic wrap; cut into pieces to fit tart pans (or muffin cups). Fit into pan, flute edges if desired; prick with fork. Bake in 400 F. oven until lightly browned, about 10 minutes.

For filling, in processor or mixer bowl, cream together the butter and sugar. Add egg yolks, then milk, beating well. Stir together flour, cinnamon and nutmeg -- add to bowl and blend. Stir in figs and walnuts (if processor is used, figs and nuts may be added whole and processed until finely chopped). Spoon into tart shells. Bake in a 325 F. oven for about 30 minutes, depending on size of tart pans, until filling is bubbly.

Makes about 2 dozen tarts of muffin-cup size.

Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias