Caramel Fig Tartlets
- 2/3 cup all-purpose flour
- 2/3 cup finely chopped walnuts
- 3 tablespoons cold butter
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon ice water
Caramel Fig Sauce
- 2 tablespoons butter
- ½ cup brown sugar
- ¼ cup white wine*
- 8 dried or 4 large fresh California figs, stems removed and sliced thin
- ¼ cup whipping cream
- 1/8 teaspoon cinnamon
- 1 package (8 ounces) low-fat cream cheese, softened
- 2 tablespoons honey
- 1/8 teaspoon ground cinnamon
- 8 dried or 4 fresh California figs, stems removed and sliced or quartered
ProcedurePreheat oven to 350°F.
Mix flour, walnuts, butter and sugar together with pastry blender or fork until coarse crumbs form. Beat egg yolk and water together; stir into flour mixture and knead for about 15 seconds on lightly floured board. Roll out and, with 2 inch round cookie cutter, cut into 16 discs. Run finger around edge of each disk to make raised edge. Transfer to lightly greased baking sheet and chill for 1 hour. Bake at 350°F for 15 minutes; allow to cool.
Meanwhile, for Caramel Fig Sauce, melt butter with sugar and cook for 2 minutes in small saucepan. Stir in wine and figs; cook 2 minutes more. Add cream and cinnamon; stir well and remove from heat. Cool sightly, then purée until smooth. Set aside.
For Honey Cream, stir cream cheese, honey and cinnamon together in a small bowl. Divide and spread evenly onto baked crusts. Divide and spread a thin layer of Caramel Fig Sauce evenly on top. Divide and arrange sliced figs over all and serve with additional sauce to spoon on.
Note: *Mirrassou Monterey County Riesling pairs well with these tartlets.
Yields: 16 tartlets
NUTRITION FACTS (per serving)Calories 230 (43% from Fat); Total Fat 11g; Saturated Fat 5g; Trans Fat -0-g; Cholesterol 35mg; Sodium 85mg; Potassium 200mg; Carbohydrate 29g; Sugar 21g; Dietary Fiber 3g; Protein 4g;
Daily ValuesVitamin A 6% Vitamin C 0% Calcium 6% Iron 8%
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