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: 75 minutes
  • bake: 20 minutes
  • cool: 5 minutes
  • total: 75 minutes
  • Serves: 6

Recipe

Ingredients

  • 6 whole dried figs, stems removed
  • 1 cup hot water
  • 3 1/2 tablespoons honey
  • 2 ounces (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled
  • 1 teaspoon 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

Directions

  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.

Tartlets Recipe

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.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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