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
2 1/2 - 3 dozen
unsalted butter, softened
walnuts, toasted and roughly chopped
fresh thyme leaves (optional)
In This Recipe
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.