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.
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
