Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Fig Chess Tarts

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

24 tarts

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Tart shells
2 ½ cups all-purpose flour
Camera
1 cup butter
cold, cut into 1 inch pieces
Camera
¼ cup sugar
Camera
3 tablespoons water
Camera
2 each egg yolks
* Camera
1 teaspoon vanilla extract
Camera
1 teaspoon lemon zest
grated
Camera
Filling
½ cup butter
Camera
2 cups brown sugar
* Camera
4 each egg yolks
* Camera
1 cup milk
Camera
2 tablespoons all-purpose flour
Camera
1 teaspoon cinnamon
Camera
½ teaspoon nutmeg
Camera
1 cup figs, dried
finely chopped
Camera
½ cup walnuts
finely chopped
Camera

Ingredients

Amount Measure Ingredient Features
Tart shells
591 ml all-purpose flour
Camera
237 ml butter
cold, cut into 1 inch pieces
Camera
59 ml sugar
Camera
45 ml water
Camera
2 each egg yolks
* Camera
5 ml vanilla extract
Camera
5 ml lemon zest
grated
Camera
Filling
118 ml butter
Camera
473 ml brown sugar
* Camera
4 each egg yolks
* Camera
237 ml milk
Camera
3E+1 ml all-purpose flour
Camera
5 ml cinnamon
Camera
2.5 ml nutmeg
Camera
237 ml figs, dried
finely chopped
Camera
118 ml walnuts
finely chopped
Camera

Directions

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 degree 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 degree F. oven for about 30 minutes, depending on size of tart pans, until filling is bubbly.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 118162% from fat
 % Daily Value *
Total Fat 81g 124%
Saturated Fat 45g 226%
Trans Fat 0g
Cholesterol 188mg 63%
Sodium 522mg 22%
Total Carbohydrate 35g 35%
Dietary Fiber 7g 29%
Sugars g
Protein 32g
Vitamin A 45% Vitamin C 3%
Calcium 18% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe