- One package refrigerated pie crusts, such as Pillsbury, softened
- 6 dried figs or pitted dates, coarsely chopped
- 1 Cup packed brown sugar
- 1/4 Teaspoon ground cinnamon
- 1/4 Cup chopped walnuts
- 1/2 Cup crumbed Gorgonzola cheese
- 1 Tablespoon honey
Heat oven to 425 degrees. Unroll the pie crust onto a flat surface. Using a 2-inch cookie cutter, cut 24 rounds from the pie crust, rerolling the crust scraps if necessary. Gently press the rounds into 24 ungreased mini muffin cups.
In a small bowl, mix together the figs, brown sugar, cinnamon, and walnuts. Spoon slightly less than 1 teaspoon of the fig mixture into each cup. Break up any larger pieces of cheese and top each tartlet with slightly less than 1 teaspoon cheese.
Bake for 7-11 minutes or until bubbly and golden brown. Remove the tartlets from the pan to a serving plate. Drizzle the tartlets with honey. Serve warm.