|
 2 (9-inch) refrigerated pie crusts
Filling:
2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid figs (stems removed)
1 cup water
2 tablespoons lemon juice
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
4 teaspoons finely chopped fresh ginger
2 teaspoons lemon zest
Topping:
2 packages (8 oz. ea.) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Thinly sliced dried figs
Lemon zest curl
Preheat oven to 375ºF. Gently unroll crusts; cut 4-1/2 inch circles, using the 4-inch removable tart pan bottom as a guide. Press each piece into 4-inch tart pan; prick bottom with fork. Bake 15-18 minutes or until golden brown. Cool completely. In medium saucepan, combine filling ingredients; stir over medium-high heat until mixture boils. Reduce heat and cover; simmer until figs are tender, about 10 minutes. Remove cover and simmer until liquid is absorbed and filling starts to thicken, about 5 minutes. Transfer mixture to food processor; process until smooth. Set aside to cool. For topping, combine all ingredients in large bowl; beat with electric mixer until smooth. Spread cooled fig filling into cooled tart shells. Top with cream cheese topping and spread smooth. Refrigerate until ready to serve. Garnish with sliced fig and lemon zest curl.
Makes 8 4-inch tarts.
|
| 
