Roasted Fig Tartlets

Name: Roasted Fig Tartlets
Yield: Makes 8
Ingredients: 6 ounces cream cheese, room temperature; 3/4 cup (6 ounces) crème fraîche; 3 tablespoons confectioners’ sugar; 1 cup ruby port; 3 star anise; 3 cinnamon sticks; 1 tablespoon whole black peppercorns; 2 strips orange zest (3 inches long and 1 inch wide), plus zest curls for garnish; 1/4 cup granulated sugar; 1 tablespoon honey; 2 vanilla beans, halved lengthwise; 1 1/2 pounds fresh Black Mission figs (about 24), halved lengthwise; All-purpose flour, for dusting; 1/2 recipe Pâte Sucrée (page 322)

January 24, 2012

These fanciful tartlets are easy to construct with make-ahead components. The fresh figs can be roasted and then chilled, with the flavorful cooking syrup, for up to a week. The cream filling can be made a day ahead and refrigerated; the fluted pastry shells also can be baked the day before and held overnight at room temperature.

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