Gorgonzola, Fig and Walnut Tartlets |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 24 |
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From Pillsbury Bake Off. Here for safe keeping and to try. Ingredients:
1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box) |
6 dried figs (1/3 cup) or 6 pitted dates, coarsely chopped (1/3 cup) |
1 tablespoon packed dark brown sugar |
1/8-1/4 teaspoon ground cinnamon |
1/4 cup fisher chef's naturals chopped walnuts |
1/2 cup crumbled gorgonzola (2 oz) |
1 tablespoon honey |
Directions:
1. Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
2. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
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