Gorgonzola, Fig and Walnut Tartlets

They may be bite-size, but these little tarts are bursting with big flavors.

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Servings 24

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( 87 ) Ratings

87 Ratings

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2 Stars 11%

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Member Reviews ( 3 )

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Bake-Off® Contest 43, 2008

Lana McDonogh

San Marcos, California

ingredients 7
Prep Time 20 min
Total Time 35 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

6: dried figs or pitted dates, coarsely chopped (1/3 cup)

1: tablespoon packed dark brown sugar

1/8: to 1/4 teaspoon ground cinnamon

1/4: cup Fisher® Chef's Naturals® Chopped Walnuts

1/2: cup crumbled Gorgonzola cheese (2 oz)

1: tablespoon honey

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Directions

1 Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
2 In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
3 Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 60
Calories from Fat: 35),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 85mg; 85%;
Total Carbohydrate: 7g; 7%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ALandry

report Posted Jan. 29, 2013 2:04 PM

These are delicious!! I used chopped dates instead of figs, and blue cheese can be used instead of Gorgonzola also. The drizzle of honey makes these! Great made ahead too.

Chrissy618

report Posted Jan. 2, 2013 1:24 PM

I have made these several times, and am never disappointed. Very easy and quick to assemble and the taste is amazing. I have always used the dates and once left out the nuts due to allergies. I will absolutely make these again! Try these, you won't be sorry.

thegawhatleys

report Posted Jan. 8, 2012 6:24 AM

I was a little worried about making this recipe because I am not a fig fan. I also worried the pie crust would be hard to work with. I was wrong on both accounts! The pie crust cooked beautifully in the mini muffin pans. I also used fig preserves instead of dried figs, and it was delicious. My friends ate every one of these--there was not a crumb left. I will definitely make these again and again.