MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Fig Chess Tarts
  Categories: Desserts
       Yield: 24 tarts
  
 MMMMM------------------------TART SHELLS-----------------------------
   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
 
 MMMMM--------------------------FILLING-------------------------------
     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
  
   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
  
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