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1
MAKE THE DOUGH: Pulse the flour, sugar, salt and egg yolk in a food processor until combined.
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2
Add butter and pulse until mixture resembles coarse meal.
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3
With machine running, gradually add ice water, and process until dough comes together.
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4
Divide dough in half, and shape into disks.
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5
Wrap in plastic wrap and refrigerate for 30 minutes or up to 3 days.
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6
On a lightly floured surface, roll out 1 disk of the dough to 1/8-inch thickness.
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7
ZUsing a fluted 4-inch tartlet pan turned upside down, as a guide, cut 8 rounds.
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8
Fit dough into tartlet pans, prick bottoms with a fork.
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9
Place shells on a rimmed baking sheet and refrigerate 30 minutes.
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10
Bake tartlet shells until golden brown, 12-15 minutes.
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11
Transfer molds to a wire rack.
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12
Let cool completely.
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13
MAKE THE FILLING: Beat cream cheese with a mixer until fluffy.
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14
Beat in creme fraiche and confectioners' sugar until smooth (Filling can be refrigerated in an airtight container for to 1 day, bring to room temperature before using).
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15
ROAST FIGS: Preheat oven to 350F Combine port, anise, cinnamon, peppercorns, zest, granulated sugar and honey in roasting pan.
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16
Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods.
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17
Add figs, and turn to coat.
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18
Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes.
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19
Let cool.
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20
(Figs and syrup can be refrigerated for up to 1 week).
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21
ASSEMBLE: Spoon 2 tablespoons filing into each shell.
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22
Top with figs and drizzle with syrup.
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23
Gqrnish with orange zest (Tartlets can refrigerated for up to one hour).
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24
Remove from molds and serve immediately.
