October 30, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Figs, Baby Shower, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Oven Bake, Stove Top, Vegetarian, Wine, Kosher Dairy more
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"Recipe source: Bon Appetit (October 2006)
If you don't have fresh figs use dried Black Mission figs, soak in water until soft, drain and pat dry."
In a skillet over medium heat combine the first 5 ingredients (honey - salt), stirring until sugar melts. and then cook until mixture boils and a deep golden brown (3-5 minutes). Stir in walnuts and pour out onto a sheet of foil and let cool completely. Chop walnut crunch into small pieces. ***can be made 2 days ahead, stored in an airtight container at room temperature.
In a skillet over medium heat combine sugar, water and salt and cook until sugar begins to turn golden, stirring occasionally (3-5 minutes). Place figs in the sugar mixture, cut side down and cook until figs begin to release juice (3-5 minutes). Stir in butter; swirling skillet to melt. Remove from heat. Add Port and let stand 5 minutes, using a slotted spoon transfer figs to plate and cool. Return syrup to a boil, whisking until smooth. Cool syrup completely. ***can be made one day ahead; cover separately and chill. Rewarm before using.
Preheat oven to 350 degrees F. Line baking sheet with foil. Roll thawed puff pastry on a floured board to a 12 x 18 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 6 fig halves, cut side up.
Bake for 30 minutes or until pastry is puffed and golden. ***Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350 degrees for 8 minutes.
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup and then top with cube of honeycomb or drizzle with honey.
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