-TART SHELLS-
2 1/2 c Flour
1 c Butter; cold
— cut into 1 inch pieces
1/4 c Sugar
3 tb Water
2 Egg yolks
1 ts Vanilla
1 ts Grated lemon peel
FILLING
1/2 c Butter
2 c Brown sugar
4 Egg yolks
1 c Milk
2 tb Flour
1 ts Cinnamon
1/2 ts Nutmeg
1 c California dried figs
— (finely chopped)
1/2 c Finely chopped walnuts
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.
Yields
24 Tarts