Fig Tartlets (Using Fresh Black Mission Figs)

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 6 servings
OK
  • FOR WALNUT CRUNCH
  • FOR FIGS & PASTRY

Nutritional

  • Serving Size: 1 (178.6 g)
  • Calories 606.3
  • Total Fat - 38.7 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 94.1 mg
  • Sodium - 422.4 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 1 g
  • Sugars - 27 g
  • Protein - 25.7 g
  • Calcium - 220.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.5 mg

TO MAKE THE WALNUT CRUNCH


Step 1

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.

TO PREPARE THE FIGS AND PASTRY


Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Tips & Variations


No special items needed.

Related