Honeyed Fig, Pancetta & Blue Cheese Tartlets


Sweet honeyed figs, salty bacon and savory blue cheese combine to make a delectable filling for mini puff pastry tarts.  These appetizers satisfy all of your cravings.

  • Thaw: 40 minutes
  • Prep: 1 hour 15 minutes
  • Bake: 20 minutes
  • Cool: 5 minutes
  • Serves: 6
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3 112



  • 6 whole dried figs, stems removed

  • 1 cup hot water

  • 3 1/2 tbsp. honey

  • 2 oz. (1/2 of a 4-ounce package) pancetta  or 3 slices bacon, cooked and crumbled

  • 1 tsp. chopped fresh rosemary leaves

  • 1/3 cup crumbled blue cheese

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets  (1 sheet), thawed


  1. Stir the figs, water and 2 tablespoons honey in a medium bowl.  Let stand for 1 hour.  Drain the figs well in a colander.  Coarsely chop the figs.

  2. Heat the oven to 375°F. Stir the pancetta, chopped figs, rosemary, cheese and remaining honey in a medium bowl.

  3. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square.

  4. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired.

  5. Time-Saving: Fresh figs are in season in the fall and the spring.  You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs.  Stir in with the pancetta, cheese and honey as directed in the first step.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.


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Submitted by:
Sarah S.
Date: 2/12/2011

3 star rating

"I had too much filling and I believe there was too much blue cheese. Next time I make this, I will reduce the amount of cheese to 1/4 cup so it doesn't overpower the flavors of the pancetta and figs."

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