Fig and Peach Tarts

Stack layers of phyllo dough to form tart shells that become crisp and hold fillings of golden fresh peaches and dried fruit.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 12 mins to 15 mins 350°F

Fig and Peach Tarts

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Directions

  1. Brush one sheet of phyllo dough with some of the melted margarine or butter. Top with remaining phyllo dough sheet; repeat brushing. Cut phyllo in half crosswise and stack one rectangle atop the other, making a 12x8-1/2-inch 4-sheet stack. Cut phyllo stack lengthwise in half; cut crosswise into 3 pieces (6 squares total), each about 4 inches square.
  2. Press one square stack into each of 6 greased muffin cups. Bake in a 350 degree F oven for 12 to 15 minutes or until golden. Remove from muffin cups and cool completely on a wire rack.
  3. For filling, in a saucepan combine figs, water, raisins, orange juice, sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in peaches. Cook, uncovered, about 2 minutes more or until peaches are tender, stirring occasionally.
  4. Stir cold water into cornstarch. Stir into filling. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. To serve, spoon warm filling into phyllo shells. Top with a dollop of sour cream. If desired, sprinkle lightly with cinnamon. Makes 6 servings.

From the Test Kitchen

Bake the phyllo cups up to several weeks ahead. Carefully pack the delicate cups in a freezer container and freeze. When you're ready to use them, let the cups thaw at room temperature a few minutes.

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Nutrition Facts (Fig and Peach Tarts)

  • Per serving:
  • 162 kcal ,
  • 14 g fat
  • 4 mg chol. ,
  • 71 mg sodium ,
  • 27 g carb. ,
  • 2 g pro.
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