Fig and Port Tartlets

1. 1

   Combine preserves and port in a small saucepan.

2. 2

   Heat over medium heat until thickened, about 6 minutes.

3. 3

   Remove from heat and set aside to cool.

4. 4

   Fill each tart shell with 1 tablespoon fig/port mixture.

5. 5

   Whip cream in a large ice cold bowl, using an electric mixer.

6. 6

   Gradually add the sugar and cinnamon extract and whip until stiff peaks.

7. 7

   Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.

8. 8

   Top each tartlet with a dollop of whipped cream.

9. 9

   Garnish with a dusting of cinnamon and powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.