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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
Makes 2 1/2 - 3 dozen
- 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)
- 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.