Cheese Tartlets With Fig Jam Recipes

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FIG AND GOAT CHEESE TOASTS



Fig and Goat Cheese Toasts image

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

1 (1-pound) loaf country bread or 2 baguettes, halved, and sliced crosswise 3/8-inch thick
1 (8.5-ounce) jar good fig spread, such as Dalmatia (see Cook's Note)
8 ounces plain creamy cheese, such as goat cheese, cream cheese, or ricotta
Kosher salt and freshly ground black pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Microgreens
Syrupy balsamic vinegar

Steps:

  • Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.

CHEESE TARTLETS WITH FIG JAM



Cheese Tartlets with Fig Jam image

These rich tartlets look time-consuming to fix but go together quickly with fig preserves and frozen phyllo tart shells. If you like, top off each little cup with a fresh thyme leaf.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 large onion, chopped
3 tablespoons olive oil
Salt and pepper to taste
1/3 cup fig preserves
2 packages (1.9 ounces each) frozen miniature phyllo tart shells, thawed
1/3 cup crumbled blue cheese
1/3 cup crumbled goat cheese
1 egg yolk
1/4 teaspoon crushed red pepper flakes
Fresh thyme leaves, optional

Steps:

  • In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook for 8-10 minutes or until onion is deep golden brown, stirring occasionally. Sprinkle with salt and pepper. Stir in preserves. Place shells on an ungreased baking sheet; fill with onion mixture., In a small bowl, combine the cheeses, egg yolk and pepper flakes. Spoon over tops. Bake 350° 5-8 minutes or until heated through. Top with thyme if desired.

Nutrition Facts :

FIG TART WITH CREAM CHEESE FILLING



Fig Tart with Cream Cheese Filling image

This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

6 tablespoons unsalted butter, slightly softened
1/2 cup granulated sugar
2 large egg yolks
1 cup all-purpose flour
1/3 cup yellow cornmeal, preferably stone-ground
1/2 teaspoon salt
Nonstick cooking spray
4 ounces cream cheese, softened
1/2 cup creme fraiche
1 1/2 tablespoons confectioners' sugar
1 pint black or purple figs, stemmed and quartered
1/4 cup fig or red-currant jam
2 tablespoons dry red wine

Steps:

  • Cream together butter and granulated sugar in bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add yolks, and mix just to combine. Whisk together dry ingredients, and add to yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
  • Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray. Roll out dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press dough into tin, and trim so dough is flush with edges. Repair tears or cracks by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.
  • Heat oven to 350 degrees. Prick crust all over with a fork, and bake on the middle rack of oven until crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
  • Place cream cheese in the bowl of an electric mixer, and beat until smooth. Add creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into cooled crust, and arrange figs on top, pressing them in slightly.
  • To make glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.

FIG TARTLETS



Fig tartlets image

Take just five ingredients and you've got a dessert with real wow factor- you can prepare the pastry and fruit ahead too

Provided by Mary Cadogan

Categories     Dessert

Time 40m

Yield Makes 6

Number Of Ingredients 6

375g pack all-butter puff pastry , thawed if frozen
6 fresh figs
25g butter , melted
2 tbsp icing sugar , plus extra for dusting
2 tbsp raspberry or bramble jelly
pistachio ice cream (see 'goes well with...' below), or crème fraîche , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Line a large baking sheet with baking parchment. Divide the pastry into 6 pieces. Roll out each piece to the thickness of a £1 coin and cut into a 11-12cm round, using a cutter or saucer as a guide. Place on the baking sheet and mark 1cm in from the edge, taking care not to cut right through the pastry. Fork over the pastry inside the marked line.
  • Slice each fig and arrange, overlapping, inside the marked line of the tartlets. Brush with the butter and sprinkle with icing sugar. Can now be chilled for up to 5 hrs. Bake for 18-20 mins until the pastry is crisp and golden on the edges.
  • Warm the jelly in a small pan, brush over the tartlets, then dust with more icing sugar. Serve warm from the oven or at room temperature, with Pistachio ice cream (see 'Goes well with...') or crème fraîche.

Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

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