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About the Recipe: Loving fig bars, I always wondered how to make that fig bar texture. I had leftover pie dough and decided to place it into a 4-1/2-inch replaceable bottom tart pan. Quite by accident, I gathered up my fig spread and chopped nuts, mixed them together, spread the filling into the mini crust; popped them into the oven for 15 minutes, and there it was, a fig bar flavored tart. What a happy surprise!
Cook’s Note: If you prefer a softer filling. Blind bake the tart shell. In a small bowl, stir chopped nuts with room temperature fig spread evenly.
Set aside. The filling will stay soft.
Bake Mini Tart: Put on small cookie sheet; bake in 400-degree F oven for 15 minutes or until pastry is golden brown. Remove from oven; set aside to cool. Remove from tart shell.
To Serve: Garnish by sprinkling lightly with confectioners’ sugar or add a puff of whipped cream. The tart can be cut into 4 small pieces.
Yield: 1 small tart
Serves: 1 to 2
pdf for Copy of Recipe – Favorite Fig Bar Tarts
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