WARM BLACK MISSION FIG, WALNUT CRUNCH, AND BLUE CHEESE TARTLETS

Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets image

Provided by Alfred Portale

Categories Cheese Dairy Fruit Nut Dessert Bake Blue Cheese Fig Walnut Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

Walnut crunch:
2 tablespoons honey
2 tablespoons sugar
1 tablespoon butter
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons chopped toasted walnuts
Figs and Pastry:
1/2 cup sugar
1 tablespoon water
Pinch of salt
9 fresh figs (preferably black Mission), stemmed, cut lengthwise in half
1/4 cup (1/2 stick) unsalted butter
1/2 cup ruby Port
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 ounces La Fourme d'Ambert or Stilton blue cheese, diced or coarsely crumbled, room temperature
Honeycomb or honey

Steps:

For walnut crunch:
Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.
For figs and pastry:
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular). Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter; swirl skillet to melt. Remove skillet from heat. Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.
Preheat oven to 350°F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350°F for 8 minutes.
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.