Fig and Cream Cheese Tarts Recipe
Daily Value: 33%
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||65µg||16%|
|Fatty acids, total monounsaturated||19g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
As soon as I saw their robust, plump, and purple bodies at the farmer's market stand, I knew I had to take them home. I'm not much of a baker, but when it comes to figs, there's little else I'd rather do with them then create something sweet. I took a fairly easy route, which I think you'll agree with, and the results were phenomenal.
- All-purpose flour, for dusting
- 12 ounces puff pastry
- 10 figs, stemmed and halved
- 4 ounces cream cheese, at room temperature
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter, melted
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper and lightly dust with flour. Cut the puff pastry into 5 equal rectangles and lay out on the baking sheet. If the puff pastry rectangles become too soft, put the baking sheet in the refrigerator for 5-10 minutes to let them harden again. Spread the cream cheese evenly on top of each rectangle, leaving about a ½-inch space for the crust (I like using a small butter knife for this because it gives you the perfect angle without puncturing the puff pastry).
Lay the fig halves, flesh side up, onto each puff pastry, about 3 per sheet. Crimp the edges of each puff pastry so that there's crust surrounding the figs. Lightly sprinkle the figs with the brown sugar, and brush the crusts of the puff pastry with the melted butter. Bake in the oven until the figs have cooked down and the crusts are golden brown, 20-25 minutes.