Blue Cheese Tartlets With Fig Jam and Walnuts

Blue Cheese Tartlets With Fig Jam and Walnuts

Blue Cheese Tartlets With Fig Jam and Walnuts might be a good recipe to expand your hor d'oeuvre collection. One serving contains 273 calories, 6g of protein, and 23g of fat. This recipe serves 30. For 95 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 8 people have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. A mixture of cheese, orange zest, walnuts, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so awesome. If you like this recipe, take a look at these similar recipes: Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets, Blue Cheese And Fig Jam Crostini, and Fig, Jalapeño Jam and Blue Cheese Pizza.

Ingredients

You need the ingredients below to cook it

  • cheese

    cheese

    blue cheese

    85.049 grams

  • butter

    butter

    butter, melted

    113.5 grams

  • fig jam

    fig jam

    fig jam

    224 milliliters

  • flour

    flour

    all-purpose flour

    156.25 grams

  • orange zest

    orange zest

    orange, for zesting

    1 item

  • walnuts

    walnuts

    Walnuts, broken

    30 servings

Instructions

Let's follow the instructions for cooking it

  1. Preheat the oven to 350F. Lightly grease the cups of the mini muffin pans, unless youre using non-stick pans.
  2. In a medium bowl cream together the blue cheese and butter. Add the flour and use your hands to bring the dough together in the bowl.
  3. Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.)
  4. Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup.
  5. Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes. Remove shells to a wire rack to finish cooling.
  6. Store cooled shells in an airtight container until ready to use. (They freeze well too. Bake frozen shells for 8 minutes at 325F before filling.)
  7. Spoon jam into cooled tartlet shells. Sprinkle with toasted walnuts, orange zest, and thyme leaves if using.