Combine all ingredients in a large glass bowl. Refrigerate covered until ready to prepare tarts.
Roll the dough in a mixture of sugar, flour and nutmeg. Note 1 tsp nutmeg and/or 1 1/2 tsp cinnamon may be added to the dough. Cut in squares, fill with smashed canned figs, fold over, seal with fork.
Bake at 350 until light brown. Do not overcook. Store in airtight bags or container. Tarts can be frozen after baking.
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