Prep time: 30 minutes
Chill time: 1 hour
Cook time: 20 minutes


Walnut Crust
2/3 cup each: flour and finely chopped walnuts
3 tablespoons cold butter
2 tablespoons sugar
1 egg yolk plus 1/2 to 1 teaspoon ice water

Figgy Caramel Sauce
2 tablespoons butter
1/2 cup brown sugar
1/4 cup Mirassou Riesling
8 California dried figs or 4 fresh figs, stems removed and chopped
1/4 cup whipping cream
1/8 teaspoon cinnamon

Honey Cream
1 (8-oz.) package 1/3 less fat cream cheese, softened
2 tablespoons honey
1/8 teaspoon cinnamon

8 California dried figs or 4 fresh figs, stems removed and sliced or quartered

Mix together flour, walnuts, butter and sugar with a pastry blender or fork until butter is in small pieces. Stir in egg yolk and water, then knead for about 15 seconds on a lightly floured board. Shape into four 4-inch discs then press each into a 4-inch shell with a 1/2-inch rim. Transfer to a lightly greased baking sheet and wrap a foil collar around each; refrigerate for 1 hour. Preheat oven to 350°. Bake for 15 minutes then remove foil and bake for 5 minutes more; let cool. To prepare sauce, melt butter in a small saucepan. Add brown sugar and cook for 2 minutes; add wine and figs and cook for 2 minutes more. Stir in cream and cinnamon and remove from heat. Cool slightly, then puree until fairly smooth. Stir together cream cheese, honey and cinnamon in a small bowl; spread equal amounts into each pastry crust, then spread a thin layer of caramel sauce over cream. Arrange figs decoratively on top. Serve with any additional caramel sauce. Makes 4 servings.