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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
3/4 cup unsalted butter, softened |
1 cup sugar |
1 large egg |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 (10.5- or 11-ounce) jar fig preserves |
1/2 cup chopped pitted dates |
1/2 cup chopped walnuts or pecans, toasted |
2 tablespoons brown sugar |
1/4 teaspoon ground allspice |
Directions:
1. Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add egg and vanilla, beating well. Combine flour and next 4 ingredients; gradually add to butter mixture, beating until blended. Shape dough into a ball. Cover and chill 30 minutes.
2. Roll dough to 1/4 thickness on a lightly floured surface. Cut and fit dough into nine lightly greased 3 tart pans, reserving dough scraps.
3. Combine preserves and remaining 4 ingredients; stir well. Spoon filling mixture into tart pans.
4. Roll dough scraps to 1/8 thickness; cut half of dough into 1/4 strips. Cut remaining half of dough with small cookie cutters.
5. Arrange strips of dough, lattice fashion, across tops of 4 tarts. Place shaped cutouts on tops of remaining tarts.
6. Place tarts on a baking sheet. Bake at 375° for 15 minutes or until golden. Let cool on a wire rack. Gently remove from pans.
7. Note: For fig preserves, we used Braswell's.
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