And with the Fig, we also add some walnuts and turn it all into tasty tartlets. Grace Wells, who edited the Pillsbury Big Book of Easy Baking with Refrigerated Dough stopped by Tonia's Kitchen to talk about a recipe for Gorgonzola, Fig and Walnut Tartlets. Grace told Tonia it's far easier to make then the name would indicate. In fact, she says this was a standout at Pillsbury's 40-minute bake-off competition. Serve as an appetizer or enjoy as a snack!
Recipe
Gorgonzola, Fig & Walnut Tartlets
1 Pillsbury refrigerated pie crust, softened
6 dried figs or pitted dates, coarsely chopped
1 TBSP packed dark brown sugar
1/8 to 1/4 tsp. cinnamon
1/4 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese
1 TBSP honey
Heat oven to 425. Unroll pie crust on work surface. Using 2 inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. of cheese.
Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle with honey. Serve warm.
Excerpted from PILLSBURY THE BIG BOOK OF EASY
BAKING WITH REFRIGERATED DOUGH © 2014 by Pillsbury. Reproduced by permission
of Houghton Mifflin Harcourt. All rights reserved.
