• 1 cup chopped dried California figs
• 1 egg
• 2/3 cup packed brown sugar
• 1/4 cup chopped candied citron
• 1/2 cup raisins
• 1/4 cup chopped walnuts
• 12 (5-inch) unbaked tart shells

Chop the figs as fine as possible, measure to 1 cup, and add boiling water to cover. Allow to stand for 45 minutes. Drain very well.

Beat the egg and sugar together. Stir in the figs, citron, raisins, and nuts.

Fill tart shells 3/4 full with fruit filling.

Bake at 375°F (190°C) for 20 to 25 minutes.

Cool on racks.

Calories 381.2 (47% from Fat); Total Fat 20.1g;
Sodium 130.8mg; Potassium 234g; Protein 5.1g; Carbohydrate 47.2g; Sugar 22.2g; Dietary Fiber 2.4g;