Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This delicious last course is a little sweet and a little savorylike dessert and a cheese plate in one dish. If you can't find fresh figs, buy dried black Mission figs, soak them in warm water until very soft, then drain and pat dry. Ingredients:
2 tablespoons honey |
2 tablespoons sugar |
1 tablespoon butter |
1/8 teaspoon ground cinnamon |
1/8 teaspoon salt |
6 tablespoons chopped toasted walnuts |
1/2 cup sugar |
1 tablespoon water |
pinch of salt |
9 fresh figs (preferably black mission), stemmed, cut lengthwise in half |
1/4 cup (1/2 stick) unsalted butter |
1/2 cup ruby port |
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed |
3 ounces la fourme d'ambert or stilton blue cheese, diced or coarsely crumbled, room temperature |
honeycomb or honey |
Directions:
1. For walnut crunch: 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.
2. For figs and pastry: 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.
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.
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.
5. Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.
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