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
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Ingredients
- Tartlet Shells
-
2 cups
all-purpose flour
-
2 tablespoons
sugar
-
1/2 teaspoon
salt
-
1 tablespoon
rosemary, minced
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1/2 cup
pecans, roughly chopped
-
12 tablespoons
butter
-
6 tablespoons
ice water
- Filling
-
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
Directions
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To make Tartlet Shells: Combine flour, sugar, salt, rosemary, and pecans.
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Using a fork, cut in butter until texture resembles coarse meal with tiny bits of butter.
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Add 1 Tablespoon ice water at a time, kneading after each addition until dough comes together.
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Form into a 6-inch circle, tightly cover with plastic wrap, and refrigerate for 30 minutes.
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Preheat oven to 400 degrees.
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Roll dough into 1/4-inch thick round.
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Cut 4 (5-inch) circles from dough.
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Reroll scraps to cut an additional 2 (5-inch) circles.
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Press circles into 4-inch tartlet pans.
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Chill 30 minutes.
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Bake 12 minutes.
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Prick bottom of tartlets with a fork and set aside.
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To make Filling: Melt 4 Tablespoons butter.
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Stir in flour until smooth paste forms.
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Add apricot preserves and water, stirring to combine.
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Remove from heat and stir in Port.
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Pour hot mixture over figs, tossing to coat.
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Divide fig mixture among tartlet shells.
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Return to oven and bake an additional 6 minutes.
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Top each tartlet with 1 teaspoon crumbled blue cheese.
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