Blue Cheese Tartlets With Fig Jam And Walnuts

1. 1

   Preheat the oven to 350u00b0F. Lightly grease the cups of the mini muffin pans, unless you're using non-stick pans.

2. 2

   In a medium bowl cream together the blue cheese and butter. Add the flour and use your hands to bring the dough together in the bowl.

3. 3

   Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.)

4. 4

   Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.

5. 5

   Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes. Remove shells to a wire rack to finish cooling.

6. 6

   Store cooled shells in an airtight container until ready to use. (They freeze well too. Bake frozen shells for 8 minutes at 325u00b0F before filling.)

7. 7

   Spoon jam into cooled tartlet shells. Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.