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Author Notes: This recipe is a black tie version of a childhood summer treat we enjoyed while visiting family each summer on Edisto Island, South Carolina. There was something special about sun-ripened figs sweetened by the salty ocean breeze. Aunt Gee, as she is affectionately known, would individually peel figs for us to snack on after a long day at the water. Thirty years of annual beach trips and never tried the restaurants? If you had the choice between Aunt Gee’s menu and anything else, I guarantee you would make the same decision. - SupperStarter
Makes 6 tartlets
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon rosemary, minced
- 1/2 cup pecans, roughly chopped
- 12 tablespoons butter
- 6 tablespoons ice water
- 4 tablespoons butter
- 1 tablespoon flour
- 2 tablespoons apricot preserves
- 2 tablespoons water
- 2 tablespoons ruby Port
- 1 pound figs, halved and stems removed
- 2 tablespoons Danish blue cheese, crumbled
- To make Tartlet Shells: Combine flour, sugar, salt, rosemary, and pecans.
- Using a fork, cut in butter until texture resembles coarse meal with tiny bits of butter.
- Add 1 Tablespoon ice water at a time, kneading after each addition until dough comes together.
- Form into a 6-inch circle, tightly cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Roll dough into 1/4-inch thick round.
- Cut 4 (5-inch) circles from dough.
- Reroll scraps to cut an additional 2 (5-inch) circles.
- Press circles into 4-inch tartlet pans.
- Chill 30 minutes.
- Bake 12 minutes.
- Prick bottom of tartlets with a fork and set aside.
- To make Filling: Melt 4 Tablespoons butter.
- Stir in flour until smooth paste forms.
- Add apricot preserves and water, stirring to combine.
- Remove from heat and stir in Port.
- Pour hot mixture over figs, tossing to coat.
- Divide fig mixture among tartlet shells.
- Return to oven and bake an additional 6 minutes.
- Top each tartlet with 1 teaspoon crumbled blue cheese.