1 1/4 cups all-purpose flour
1/2 teaspoon white sugar or 1 1/2 teaspoons powdered sugar
1/2 teaspoon salt
1/4 pound (1 sticks) cold unsalted butter
2 tablespoons solid vegetable shortening
6 tablespoons ice water

Filling

12 California figs, cut in half or lengthwise into long narrow strips
2/3 cup (1/3-pint) sour cream
3 tablespoons granulated sugar
2 eggs, well beaten
1 teaspoon vanilla
1/3 cup finely chopped nuts
Powdered sugar
½ cup walnuts

Directions

Using a rubber spatula, thoroughly mix in a large bowl flour, sugar and salt.

Working quickly to prevent softening cut butter into 1/4 -inch pieces. Add to dry ingredients. Using a pastry blender or two knives, chop the butter into


pea-sized pieces. Add vegetable shortening and with quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the ice water over the flour mixture and work with rubber spatula until the mixture forms a ball, adding more water if needed. Flatten dough and wrap tightly in plastic wrap. Refrigerate at least 30 minutes or for several hours.

Roll out the piecrust and cut into 24 pieces. With fingers press the pieces of crust into the bottom and sides of ungreased tea-size muffin pans. Divide figs equally between lined pans. In a bowl, mix sour cream, sugar, eggs, vanilla and nuts. Spoon mixture over figs, filling cups to the top. Bake in a preheated oven at 375° F for 15 to 20 minutes or until puffed and brown. Cool in pan. Run a sharp knife around each tart to loosen and unmold. Sprinkle with confectioners’ sugar.

Makes 24

Nutrition facts per 1 serving: 130 cal (53% cal. from fat), 8 g total fat, 30 mg chol., 60 mg sodium, 13 g carbo.,1 g fiber, 2 g pro., Daily Value: 4% vit. A, 0% vit. C, 2% calcium, 4 % iron.