Fig Tarts. Mrs. T. H. Linsley
Make a puff paste; roll about twice the thickness you would for pie. Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.—One-half pound figs; soak, and cut out the stems; mince very fine. To each cup of minced figs, put one cup of sugar, and one-half cup of water; boil until it jells. Fill the shells, and put on top a soft frosting.