Cinnamon-Sugar Fig Tarts

Oxmoor House
9 tarts


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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


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.

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.

Combine preserves and remaining 4 ingredients; stir well. Spoon filling mixture into tart pans.

Roll dough scraps to 1/8" thickness; cut half of dough into 1/4" strips. Cut remaining half of dough with small cookie cutters.

Arrange strips of dough, lattice fashion, across tops of 4 tarts. Place shaped cutouts on tops of remaining tarts.

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.

Note: For fig preserves, we used Braswell's.

Created date

October 2003