Categories: Desserts 
      Yield: 24 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.