How To make Fig Chess Tarts
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
:
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.
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Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
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