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