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Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

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Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

amanda

Equipment

  • - Baking Pans Set (3 Pie Pans, Springform Pan)

  • - Kitchen Mixer with Stand (2 Quarts)

  • - Food Processor

  • - Measuring Cups Set

  • - Digital Scale (Tare Function)

  • - Oven Thermometer

  • - Pastry Brush (Metal)

  • - Cheese Grater (Box)

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

  • Ambert or Stilton blue cheese, diced or coarsely crumbled, room temperature",

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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

Instruction 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

Instruction 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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