| 1 | For tart shells, combine flour, butter and sugar in food processor with blade. |
| 2 | Process until crumbly (of, if by hand, cut in butter until crumbly). |
| 3 | Add remaining ingredients; process until dough forms a ball. |
| 4 | Roll out between sheets of plastic wrap; cut into pieces to fit tart pans (or muffin cups). |
| 5 | Fit into pan, flute edges if desired; prick with fork. |
| 6 | Bake in 400°F. oven until lightly browned, about 10 minutes. |
| 7 | for filling, in processor or mixer bowl, cream together the butter and sugar. |
| 8 | Add egg yolks, then milk, beating well. |
| 9 | Stir together flour, cinnamon and nutmeg -- add to bowl and blend. |
| 10 | Stir in figs and walnuts (if processor is used, figs and nuts may be added whole and processed until finely chopped). |
| 11 | Spoon into tart shells. |
| 12 | Bake in a 325°F. oven for about 30 minutes, depending on size of tart pans, until filling is bubbly. |
| 13 | makes about 2 dozen tarts of muffin-cup size. |
