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
pecans, roughly chopped
figs, halved and stems removed
Danish blue cheese, crumbled
In This Recipe
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.