• 2/3 cup all-purpose flour
• 2/3 cup finely chopped walnuts
• 3 tablespoons cold butter
• 2 tablespoons sugar
• 1 egg yolk, beaten
• 1/2 to 1 teaspoon ice water

• 2 tablespoons butter
• 1/2 cup brown sugar
• 1/4 cup white wine*
• 8 dried California figs or 4 fresh figs, stems removed and chopped
• 1/4 cup whipping cream
• 1/8 teaspoon cinnamon

• 1 package (8 ounces) lowfat cream cheese, softened
• 2 tablespoons honey
• 1/8 teaspoon cinnamon
• 8 dried California figs or 4 fresh figs, stems removed and sliced or quartered

Mix flour, walnuts, butter and sugar together with pastry blender or fork until it resembles coarse crumbs. Beat egg yolk and water together; stir into flour mixture and knead for about 15 seconds on a lightly floured board. Roll out and with a 2-inch round cookie cutter, cut into 16 discs. Run finger around edges to form a shallow rim. Transfer to lightly greased baking sheet and chill for 1 hour

Preheat oven to 350°F. Bake for 15 minutes; cool.

For sauce, melt butter with sugar and cook for 2 minutes in small saucepan. Stir in wine and figs; cook 2 minutes more. Add cream and cinnamon; stir well and remove from heat. Cool sightly; then purée until smooth. Set aside.

Stir cream cheese honey and cinnamon together in a small bowl. Divide and spread evenly onto crusts. Spoon a thin layer of Caramel Fig Sauce on top and spread evenly. Arrange sliced figs over all and serve with additional sauce to spoon on.

Note: Mirrassou Monterey County Riesling is suggested.

Calories 230 (43% from Fat); Total Fat 11g; Saturated Fat 5g; Mono Fat 3g; Poly Fat 2g;
Sodium 85mg; Protein 4g; Carbohydrate 29g; Dietary Fiber 3g; Vitamin A 320IU; Vitamin C 0.3mg; Calcium 58mg; Iron 1.4mg.