Crunchy Fig and Blue Cheese Tarts

Crunchy Fig and Blue Cheese Tarts
Staff Writer
Emily Ansara Baines

As any experienced chef would know, blue cheese brings out the sweet taste of figs like no other ingredient. Thus, Mrs. Patmore would bake these delicious hors d’oeuvres that are simultaneously sweet and tart. Eaters beware, however: Nothing is as tart as the Crawley sense of humor!

4
Servings
424
Calories Per Serving
Deliver Ingredients

Notes

The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines

Ingredients

  • frozen sheet puff pastry, thawed
  • 2  Tablespoons  honey, plus more to taste
  • 2/3  Cups  plus 2 tablespoons sugar
  • 6  Tablespoons  unsalted butter
  • 1/2  Teaspoon  cinnamon
  • kosher salt
  • 1  Tablespoon  heavy cream
  • 1/4  Cup  toasted walnuts, chopped
  • 1  Tablespoon  lukewarm water
  • 12  fresh figs, halved lengthwise and stems removed
  • 1/2  Cup  sweet port
  • 6  Ounces  Stilton blue cheese, crumbled, at room temperature

Directions

Preheat oven to 350 degrees.

Roll out puff pastry sheet on a clean, lightly floured surface. Place puff pastry sheet in a well-greased baking pan and then place another sheet pan on top of puff pastry to prevent it from rising too much.

Bake puff pastry in preheated oven (with sheet pan still on top) for 5-8 minutes or until beginning to turn golden. Remove and set aside.

To make walnut crunch: In a medium-sized skillet, stir the 2 tablespoons of honey, the 2 tablespoons of sugar, 2 tablespoons of the butter, the cinnamon, and a pinch of salt over medium heat until the butter melts. Cook mixture until it boils and reaches a deep golden brown, about 3-5 minutes. Stir in cream, followed by walnuts. Cook for an additional 2 minutes, then pour out over a sheet of heavy foil. Let cool completely, then chop walnut crunch into small pieces.

To prepare figs: Mix the rest of the sugar sugar, water, and a pinch of salt in a heavy skillet over medium heat until sugar is evenly moist, adding more water if needed. Cook mixture until sugar turns golden, stirring occasionally, about 5 minutes. Place figs cut side down in sugar mixture. Cook figs until they begin to release juice. Immediately add the rest of the butter, swirling skillet to melt. Remove from heat and add port. Let figs marinate in port mixture for 5-10 minutes before removing figs to a plate to cool. Once again bring syrup to a boil, whisking until smooth. Cool completely.

Using a 2- to 3-inch pastry cutter, cut out rounds of semi-baked puff pastry. Divide walnut mixture among rounds, then top with fig halves, cut side up.

Bake tartlets in preheated oven (still at 350 degrees) for 30 minutes or until golden brown. Remove from oven and let cool slightly.

Artfully arrange cheese on top of tartlets, followed by the sweet port syrup. Drizzle with honey and serve.

Nutritional Facts

Total Fat
16g
23%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
16mg
5%
Carbohydrate, by difference
65g
50%
Protein
12g
26%
Vitamin A, RAE
34µg
5%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin E, added
5mg
33%
Calcium, Ca
124mg
12%
Choline, total
4mg
1%
Fiber, total dietary
8g
32%
Folate, total
176µg
44%
Iron, Fe
4mg
22%
Magnesium, Mg
23mg
7%
Niacin
4mg
29%
Phosphorus, P
115mg
16%
Selenium, Se
14µg
25%
Sodium, Na
510mg
34%
Water
35g
1%
Zinc, Zn
1mg
13%

Fig Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fig Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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