Fig & Blue Cheese Tartlets Sweet Savory Bliss

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These Fig & Blue Cheese Tartlets are the sort of elegant, hand-held bites that make everyone think you’ve been cooking all week, when really, you’ve been assembling like a pastry genius. Buttery shells cradle tangy blue cheese mousse and lush fig jam, finished with honey, thyme, and a whisper of flaky salt. They’re perfect for cocktail parties, holiday entertaining, or any moment that calls for something a little more sophisticated than hummus.

I first made these for a autumn dinner party when I needed something that looked impressive but could be prepped ahead. The combo of sweet-jammy figs and funky-creamy blue cheese is pure magic, and guests always ask for the recipe. I serve them on a wooden board with extra honey for drizzling and a handful of fresh herbs scattered around for that effortless-chic vibe.

Why This Works

  • Textural heaven: Crisp, buttery pastry meets creamy blue cheese and sticky-sweet fig jam in every bite, it’s a contrast that keeps you coming back.
  • Make-ahead magic: Bake the shells and make the jam days in advance, then assemble a few hours before guests arrive. No last-minute panic, just elegance on a platter.
  • Photogenic perfection: These tartlets look like they walked straight out of a French patisserie window, jewel-toned figs, creamy swirls, and a honey drizzle that catches the light.

Start with the pastry: Pulse cold butter into flour and salt until you’ve got pea-sized crumbs (this is where that buttery crackle begins). Add egg yolk and ice water gradually, just until the dough comes together. Wrap it up and let it chill for 30 minutes while you make the fig jam.

Simmer that jam: Toss quartered figs, sugar, lemon juice, vanilla, and a pinch of salt into a pan and let it bubble away over medium heat for 15 to 20 minutes. Mash the figs as they soften, you want a thick, jammy situation that holds its shape on a spoon. Let it cool completely.

Roll, cut, chill, bake: Roll your chilled dough to about 3mm thick, cut circles to fit your tartlet tins, press them in, prick the bases with a fork, and chill again for 15 minutes. (Pro tip: this double chill keeps the pastry from shrinking in the oven.) Line with parchment and pie weights, blind bake for 15 minutes at 190°C, then remove the weights and bake another 8 to 10 minutes until golden and completely crisp.

Whip the blue cheese filling: Beat blue cheese, cream cheese, heavy cream, and honey until it’s smooth, fluffy, and completely swoon-worthy. Season with black pepper. Taste it and try not to eat it with a spoon (okay, one spoonful).

Assemble and finish: Spread a generous layer of blue cheese mousse into each cooled shell, then top with a spoonful of fig jam. Drizzle with honey, scatter fresh thyme leaves, add some chopped walnuts or pistachios if you’re feeling fancy, and finish with a pinch of flaky sea salt. Should you drizzle MORE honey? Yes. Always yes.

Fig & Blue Cheese Tartlets

By James

buttery crackle, lush fig jam, blue cheese bloom
  • Yield: 12 tartlets
  • Time: 1 hour 15 minutes
Fig & Blue Cheese Tartlets
These Fig & Blue Cheese Tartlets are the sort of elegant, hand-held bites that make everyone think you've been cooking all week—when really, you've been assembling like a pastry genius. Buttery shells cradle tangy blue cheese mousse and lush fig jam, finished with honey, thyme, and a whisper of flaky salt. They're perfect for cocktail parties, holiday entertaining, or any moment that calls for something a little more sophisticated than hummus.

Ingredients

  • Buttery Pastry:
  • 320g (2½ cups) all-purpose flour
  • ½ teaspoon fine sea salt
  • 225g (1 cup) cold unsalted butter
  • cubed, 80-100ml (⅓-scant ½ cup) ice water
  • 1 egg yolk
  • Fig Jam:
  • 400g (14 oz) fresh figs stems removed, quartered
  • 100g (½ cup) granulated sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Blue Cheese Filling:
  • 200g (7 oz) creamy blue cheese (Gorgonzola dolce or Roquefort)
  • 120g (½ cup) cream cheese, softened
  • 2 tablespoons heavy cream
  • 1 tablespoon honey
  • Freshly cracked black pepper
  • Finishing:
  • 2 tablespoons honey
  • Fresh thyme leaves
  • Chopped walnuts or pistachios (optional)
  • Flaky sea salt

Instructions

  1. Make pastry:
  2. Pulse flour, salt, and butter until pea-sized crumbs form; add egg yolk and ice water gradually until dough just comes together. Wrap and chill 30 minutes.
  3. Prepare fig jam:
  4. Simmer figs, sugar, lemon juice, vanilla, and salt over medium heat 15-20 minutes until thick and jammy, mashing occasionally. Cool completely.
  5. Roll pastry to 3mm (⅛ inch) thickness; cut circles to fit 12 tartlet tins (10cm/4 inch). Press into tins, prick bases with fork, chill 15 minutes.
  6. Blind bake:
  7. Line pastry with parchment and pie weights, bake 15 minutes at 190°C (375°F); remove weights, bake 8-10 minutes until golden. Cool completely.
  8. Whip blue cheese filling:
  9. Beat blue cheese, cream cheese, cream, and honey until smooth and fluffy; season with black pepper.
  10. Assemble tartlets:
  11. Spread generous layer of blue cheese mixture in each shell, top with spoonful of fig jam.
  12. Finish: Drizzle with honey, scatter fresh thyme, nuts if using, and flaky salt just before serving.

Notes

  • For extra buttery crackle, brush unbaked shells with melted butter before blind baking and sprinkle with a pinch of flaky salt.
  • Add caramelized red onions between the cheese and fig layers for sweet-savory depth that'll make your guests swoon.
  • Swap figs for fresh pears or roasted grapes; add a splash of balsamic to the jam for a tangy twist.

FAQs

Can I use frozen puff pastry instead?
Yes, thawed puff pastry works beautifully and saves time, just dock well and blind bake until deeply golden and crisp.

What if I can’t find fresh figs?
Use dried figs rehydrated in warm water for 20 minutes, then proceed with the jam recipe, reducing sugar slightly.

How far ahead can I make these?
Bake shells up to 2 days ahead (store airtight); make jam 1 week ahead; assemble up to 4 hours before serving.

Can I use a different cheese?
Absolutely, try Stilton, Cambozola, or even goat cheese with honey for a milder option.

Notes & Variations

  • For extra buttery crackle, brush unbaked shells with melted butter before blind baking and sprinkle with a pinch of flaky salt.
  • Add caramelized red onions between the cheese and fig layers for sweet-savory depth that’ll make your guests swoon.
  • Swap figs for fresh pears or roasted grapes; add a splash of balsamic to the jam for a tangy twist.

Serve It With

  • Sparkling wine or Champagne: The bubbles cut through the richness of the blue cheese and lift the fig sweetness beautifully.
  • A simple arugula salad: Peppery greens dressed with lemon and olive oil balance the richness of the tartlets perfectly.
  • Honeycomb or extra fig preserves: Set out a small dish for guests who want to gild the lily (and who doesn’t?).

More Recipes To Try

  • Caramelized Onion & Gruyère Puffs: Flaky, cheesy, and totally addictive for cocktail hour.
  • Whipped Goat Cheese Crostini with Honey & Pistachios: Another elegant, no-cook appetizer that looks like a million bucks.
  • Roasted Grape & Brie Galette: A rustic, free-form tart that brings the same sweet-savory magic in a bigger format.

Let’s Connect!

Made these tartlets? I want to see! Snap a pic and tag me on Instagram or leave a comment below telling me how they turned out. Did you add caramelized onions? Go wild with the honey drizzle? Let’s chat about all the delicious details.

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