¾ cup chopped dates
¾ cup chopped raisins
¼ cup chopped pecans
1 cup light brown sugar, packed firmly
1 egg, lightly beaten
Zest and juice of one lemon
Pie crust rolled to 1/8 inch thickness, cut into 3 inch squares.
Mix first 6 ingredients; place a teaspoonful on square of dough. Moisten the edges, and fold diagonally, pressing edges together.
Crimp with a fork, then brush with an egg wash of one beaten egg and a tablespoon of water. Sprinkle lightly with granulated sugar.
Bake on a non-stick cookie sheet in a 400 degree oven for 15 to 20 minutes. Mixture will make 2 to 3 dozen tarts.