Cinnamon-Sugar Fig Tarts

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons brown sugar 
• 0.5 cup dates pitted chopped
• 1 large eggs 
• 10  fig preserves 
• 3 cups flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon salt 
• 1 cup sugar 
• 0.8 cup butter unsalted softened
• 1 teaspoon vanilla extract 
• 0.5 cup walnuts toasted chopped

Equipment

• baking sheet
• oven
• wire rack
• hand mixer
• cookie cutter

Directions

1. Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar, beating well.
2. Add egg and vanilla, beating well.
3. Combine flour and next 4 ingredients; gradually add to butter mixture, beating until blended. Shape dough into a ball. Cover and chill 30 minutes.
4. Roll dough to 1/4" thickness on a lightly floured surface.
5. Cut and fit dough into nine lightly greased 3" tart pans, reserving dough scraps.
6. Combine preserves and remaining 4 ingredients; stir well. Spoon filling mixture into tart pans.
7. Roll dough scraps to 1/8" thickness; cut half of dough into 1/4" strips.
8. Cut remaining half of dough with small cookie cutters.
9. Arrange strips of dough, lattice fashion, across tops of 4 tarts.
10. Place shaped cutouts on tops of remaining tarts.
11. Place tarts on a baking sheet.
12. Bake at 375 for 15 minutes or until golden.
13. Let cool on a wire rack. Gently remove from pans.
14. Note: For fig preserves, we used Braswell's.