⅔ lb dried figs
⅔ Tbsp raw honey
⅔ tsp lemon rind, grate
1⅓ cups boiling distilled water
1⅓ Tbsps orange rind, grate
8 unbaked tart shells
Wash figs and cut off any stems. Cover with boiling water and simmer for 30 minutes. Drain; reserve juice. Chop figs. Boil the juice until it is cooked down to one half (about 5 minutes). Add orange and lemon rinds, honey and figs. Mix thoroughly. Fill tart shells. Bake at 400°F for 30 minutes.
Serves 8.
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