Free-Form Fresh Fig Tartlets
Contributed by: NAPSA
Figs can satisfy a sweet tooth but are fat-free, sodium-free and, like other plant foods, cholesterol-free. Figs are high in fiber, providing 20 percent of the Daily Value-more dietary fiber per serving than any other common dried or fresh fruit.
- 1 sheet frozen puff pastry, thawed
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons sugar
- 3 tablespoons milk
- 1 1/2 cups frozen whipped topping, thawed
- 1 teaspoon vanilla
- 1 1/2 teaspoons creme de cacao, curaao or other liqueur (optional)
- 12 fresh ripe California yellow or black figs, quartered
- 2 tablespoons apple or red current jelly
Preheat oven to 400 F (or as directed on pastry package). Open pastry sheet on lightly floured
surface and roll to flatten, if necessary. Cut into 4 equal rectangles and then into triangles. Brush
1/3 inch of edges lightly with water and fold in borders; trim long corners, if desired. Brush off
excess flour and press borders firmly to seal. Brush borders lightly with water and sprinkle with
sugar. Prick insides of shells all over with fork. Bake on large baking sheet until golden, 10 to 15
minutes. Transfer to rack and gently flatten puff pastry inside border to deflate. Cool completely.
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping, vanilla
and liqueur. Divide evenly and spread in cooled pastry shells. Melt jelly over low heat or in
microwave; stir until smooth. Arrange fig quarters on tart shells and brush with jelly. Chill well.
To serve, arrange 2 shells on each individual dessert plate. Garnish with mint sprigs.
Serving Size: Makes 4 servings