- 2/3 cup all-purpose flour
- 2/3 cup finely chopped walnuts
- 3 tablespoons cold butter
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon ice water
Caramel Fig Sauce
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup white wine
- 8 California Dried Figs or 4 large California Fresh Figs, stems removed and sliced thin
- 1/4 cup whipping cream
- 1/8 teaspoon cinnamon
- 1 package (8 ounces) low-fat cream cheese, softened
- 2 tablespoons honey
- 1/8 teaspoon ground cinnamon
- 8 California Dried Figs or 4 large California Fresh Figs, stems removed and sliced or quartered
Calories 230 (43% from Fat); Total Fat11g; Saturated Fat 5g; Trans Fat -0-g; Cholesterol 35mg; Sodium 85mg; Potassium 200mg; Carbohydrate 29g; Sugar 21g; Dietary Fiber 3g; Protein 4g;
Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 8%.
Preheat oven to 350°F.
Mix flour, walnuts, butter and sugar together with pastry blender or fork until coarse crumbs form. Beat egg yolk and water together; stir into flour mixture and knead for about 15 seconds on lightly floured board. Roll out and, with 2-inch round cookie cutter, cut into 16 discs. Run finger around edge of each disk to make raised edge. Transfer to lightly greased baking sheet and chill for 1 hour. Bake at 350°F for 15 minutes; allow to cool.
Meanwhile, for Caramel Fig Sauce, melt butter with sugar and cook for 2 minutes in small saucepan. Stir in wine and figs; cook 2 minutes more. Add cream and cinnamon; stir well and remove from heat. Cool slightly, then puree until smooth. Set aside.
For Honey Cream, stir cream cheese, honey and cinnamon together in a small bowl. Divide and spread evenly onto baked crusts. Divide and spread a thin layer of Caramel Fig Sauce evenly on top. Divide and arrange sliced figs over all and serve with additional sauce to spoon on.
Mirrassou Monterey County Riesling pairs well with these tartlets.