Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6
dried figs or pitted dates, coarsely chopped (1/3 cup)
1
tablespoon packed dark brown sugar
1/8
to 1/4 teaspoon ground cinnamon
1/4
cup Fisher® Chef’s Naturals® Chopped Walnuts
1/2
cup crumbled Gorgonzola cheese (2 oz)
1
tablespoon honey
Preparation
Heat oven to 425°F. Unroll pie crust on flat 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 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
