Roasted Fig Tartlets

1. 1

   With an electric mixer, beat cream cheese until fluffy.

2. 2

   Beat in creme fraiche and confectioners sugar until smooth.

3. 3

   (Filling can be refrigerated in an airtight container up to 1 day; bring to room temperature before using.)

4. 4

   Preheat oven to 350F.

5. 5

   Combine port, star anise, cinnamon, peppercorns, zest, granulated sugar, and honey in a roasting pan.

6. 6

   Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods.

7. 7

   Add figs, and turn to coat.

8. 8

   Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes.

9. 9

   Let cool.

10. 10

    (Figs and syrup can be refrigerated in an airtight container up to 1 week.)

11. 11

    On a lightly floured surface, roll out dough 1/8 inch thick.

12. 12

    Cut out eight 5-inch rounds.

13. 13

    Fit dough into 4-inch tartlet pans, and trim excess dough flush with rims.

14. 14

    Pierce bottoms of shells all over with a fork.

15. 15

    Place shells on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.

16. 16

    Bake tartlet shells until golden brown, 12 to 15 minutes.

17. 17

    Transfer to a wire rack.

18. 18

    Let cool completely.

19. 19

    Spoon 2 tablespoons filling into each crust.

20. 20

    Top with figs, and drizzle with some syrup.

21. 21

    Garnish with orange zest curls.

22. 22

    Tartlets can be refrigerated up to 1 hour.

23. 23

    Unmold, and serve immediately.

* Per serving · 4 servings · Values may vary.