Fig Chess Tarts
Yield
24 tartsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tart shells | |||
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
butter
cold, cut into 1 inch pieces |
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
water
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| Filling | |||
| ½ | cup |
butter
|
|
| 2 | cups |
brown sugar
|
*
|
| 4 | each |
egg yolks
|
*
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
figs, dried
finely chopped |
|
| ½ | cup |
walnuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tart shells | |||
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
cold, cut into 1 inch pieces |
|
| 59 | ml |
sugar
|
|
| 45 | ml |
water
|
|
| 2 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| Filling | |||
| 118 | ml |
butter
|
|
| 473 | ml |
brown sugar
|
*
|
| 4 | each |
egg yolks
|
*
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
figs, dried
finely chopped |
|
| 118 | ml |
walnuts
finely chopped |
|
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.
