Fig Apple Crumb Tart

Two 6-ounce packages dried apple figs, cut into 4 pieces
8-ounce package dried apple rings, cut into 4 pieces
2 cups water
1 cup sugar, divided
1/2 cup, 1 tablespoon and 1 teaspoon all-purpose flour
1/2 package refrigerated pie crust
1/4 cup butter
1 cup orange juice

Topping (optional):
1 cup heavy whipping cream
1/4 cup powdered sugar

Preheat oven to 425F for 10 minutes. Combine figs, apples, water and 1/2 cup sugar in large saucepan. Add 1 tablespoon flour with orange juice. Reduce heat and simmer for 30 minutes. Drain well. Spray muffin tin with Pam. Unroll pie crust and press out fold lines. Cut to fit in muffin tins to form 6 to 8 cups. Sprinkle one teaspoon flour over each cup. Fill each muffin cup with fruit mixture. In a large bowl, combine 1/2 cup flour, 1/2 cup sugar and 1/4 cup of butter and blend until mixture becomes crumbly. Sprinkle on top of tarts. Bake at 425F 10 minutes. Reduce temperature to 350F. Bake an additional 35 minutes or until lightly browned.

Combine whipping cream and powdered sugar. Beat until stiff. Drop a spoonful of topping onto each tart or top with ice cream or Cool Whip.

Serves 6-8

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Cajun Country -- New Iberia, Louisiana