- 2 1/4 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp granulated sugar
- 1/2 cup unsalted butter, cubed
- 1/2 cup shortening, cubed
- Ice water
- 3/4 cup brown sugar
- 3/4 cup corn syrup
- 6 Tbsp melted butter
- 2 eggs, lightly beaten
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped California Dried Figs
- 1 cup thinly sliced California Dried Figs
Pastry: In large bowl, combine flour, salt and sugar; cut in butter and shortening until mixture resembles coarse crumbs with a few larger pea-sized pieces. Stir in 4 Tbsp ice water until dough comes together, adding up to 3 Tbsp more ice water if needed. Shape dough into disc; wrap in plastic wrap and refrigerate for 1 to 2 hours or until chilled.
Preheat oven to 400°F. Grease 12-cup muffin tin. On floured work surface, roll out dough into 1/8-inch thickness. Using 4-inch cutter, cut out rounds and fit into muffin cups. Refrigerate until ready to fill.
Filling: In bowl, whisk together brown sugar, corn syrup, butter, eggs, vanilla and salt. Remove tart shells from fridge; divide chopped figs among tart shells. Pour filling evenly over figs.
Bake for 25 to 30 minutes or until pastry is golden and filling is just set.
Garnish each tart with a sliced California Dried Fig.
Optional: Mix 1/3 cup walnuts or pecans with the figs before dividing them among tart shells.