Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Elegant tartlets featuring caramelized black Mission figs, crunchy candied walnuts, and creamy blue cheese on flaky puff pastry. Finished with a Port wine reduction and a touch of honey, these sophisticated appetizers blend sweet and savory flavors.

6 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•2 tablespoons honey
•2 tablespoons sugar
•1 tablespoon butter
•⅛ teaspoon ground cinnamon
•⅛ teaspoon salt
•6 tablespoons chopped toasted walnuts
•½ cup sugar
•1 tablespoon water
•1 pinch salt
•9 whole fresh figs
•¼ cup unsalted butter
•½ cup ruby Port
•1 sheet frozen puff pastry
•3 ounces blue cheese
•diced or coarsely crumbled
•room temperature
•1 tablespoon honeycomb or honey

Cooking Instructions

1.
Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.
15 min
2.
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular). Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter; swirl skillet to melt. Remove skillet from heat. Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.
25 min
3.
Preheat oven to 350°F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
15 min
4.
Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350°F for 8 minutes.
30 min
5.
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.
5 min

Ingredients

•2 tablespoons honey

•2 tablespoons sugar

•1 tablespoon butter

•⅛ teaspoon ground cinnamon

•⅛ teaspoon salt

•6 tablespoons chopped toasted walnuts

•½ cup sugar

•1 tablespoon water

•1 pinch salt

•9 whole fresh figs

•¼ cup unsalted butter

•½ cup ruby Port

•1 sheet frozen puff pastry

•3 ounces blue cheese

•diced or coarsely crumbled

•room temperature

•1 tablespoon honeycomb or honey

Cooking Instructions

Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.

15 min

Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular). Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter; swirl skillet to melt. Remove skillet from heat. Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.

25 min

Preheat oven to 350°F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.

15 min

Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350°F for 8 minutes.

30 min

Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.

5 min