Author Notes
Blue cheese and fig jam go together like PB&J, but you can make these savory treats with any soft cheese and any filling. Not a blue cheese fan? Make the shells with goat cheese and fill them with a spicy strawberry jam. —Bob Vivant
Ingredients
-
3 ounces
blue cheese
-
1/2 cup
unsalted butter, softened
-
1 cup
all-purpose flour
-
1 cup
fig jam
-
1/3 cup
walnuts, toasted and roughly chopped
-
2 sprigs
fresh thyme leaves (optional)
Directions
-
Preheat the oven to 350°F. Lightly grease the cups of the mini muffin pans, unless you’re using non-stick pans.
-
In a medium bowl cream together the blue cheese and butter. Add the flour and use your hands to bring the dough together in the bowl.
-
Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.)
-
Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.
-
Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes. Remove shells to a wire rack to finish cooling.
-
Store cooled shells in an airtight container until ready to use. (They freeze well too. Bake frozen shells for 8 minutes at 325°F before filling.)
-
Spoon jam into cooled tartlet shells. Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.
See what other Food52ers are saying.