INGREDIENTS

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”