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Fig Chess Tarts

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Submitted by gritsalaska

YIELD

24 tarts

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

Tart shells
2 ½ 591
1 237
CUP ML BUTTER
cold, cut into 1 inch pieces
¼ 59
CUP ML SUGAR
3 45
TABLESPOONS ML WATER
2 2
EACH EACH EGG YOLKS *
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML LEMON ZEST
grated
Filling
½ 118
CUP ML BUTTER
2 473
CUPS ML BROWN SUGAR *
4 4
EACH EACH EGG YOLKS *
1 237
CUP ML MILK
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
1 237
CUP ML FIGS, DRIED
finely chopped
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 1181 62% 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?
Trans-fat Free, High Fiber
 

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