Yes, I can do other things besides sweets! These tartlets were so good and very easy! It was great as a Thanksgiving appetizer (and I will probably end up making these for my parent's Christmas Party as well). I didn't have a 2" cookie cutter so I used a small glass we had that was about 1.75". Because of this I didn't need as many figs and baked them for 7 minutes. I also omitted the walnuts because 1 - I didn't have them and 2 - I'm not a big fan of them! I also was out of honey, which I think if it was drizzled on top would've made them even better!
INGREDIENTS
1 Pillsbury® refrigerated pie crust (from 15-oz box), 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
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.
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