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Cinnamon-Sugar Fig Tarts

Yield 9 tarts


  • 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

How to Make It

  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.

Christmas with Southern Living 1997