| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
California |
Desserts |
24 |
Tarts |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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