Best 4 Cheese Tartlets With Fig Jam Recipes

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Indulge in a delightful culinary journey with our exquisite Cheese Tartlets with Fig Jam, a perfect blend of sweet and savory flavors. These bite-sized treats are meticulously crafted with a buttery, flaky crust that perfectly complements the creamy, tangy cheese filling. Each tartlet is adorned with a dollop of luscious fig jam, adding a burst of fruity sweetness that balances the richness of the cheese. Whether you're hosting a special occasion or simply craving a delectable snack, our Cheese Tartlets with Fig Jam are sure to impress. Explore our collection of recipes for variations that cater to different dietary preferences and skill levels, including gluten-free, low-carb, and vegetarian options. Let's embark on a delightful baking adventure and create these delectable treats that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FIG AND GOAT CHEESE TOASTS



Fig and Goat Cheese Toasts image

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

1 (1-pound) loaf country bread or 2 baguettes, halved, and sliced crosswise 3/8-inch thick
1 (8.5-ounce) jar good fig spread, such as Dalmatia (see Cook's Note)
8 ounces plain creamy cheese, such as goat cheese, cream cheese, or ricotta
Kosher salt and freshly ground black pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Microgreens
Syrupy balsamic vinegar

Steps:

  • Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.

FIG TART WITH BACON AND BLUE CHEESE



Fig Tart with Bacon and Blue Cheese image

Provided by Kelsey Nixon

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
Flour, for dusting
3/4 to 1 cup store-bought fig jam
4 strips thick-cut bacon, cut crosswise into 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon whole-grain mustard
4 to 6 cups arugula
Kosher salt and freshly cracked black pepper
2 ounces blue cheese, crumbled (about 1/2 cup)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices (optional depending on season)

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Roll the puff pastry out on a floured work surface to a rectangle about 12-by-10 1/2 -inches. Transfer the pastry to the prepared baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well; this will prevent the dough from rising as it cooks. Spread the fig jam evenly over the pastry, leaving a small border around the edge of the pastry. Bake until the pastry is golden brown and the border is puffed, 20 to 25 minutes.
  • In the meantime, cook the bacon in a saute pan over medium heat, stirring frequently, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.
  • In a mixing bowl, add the olive oil then whisk in the vinegar and mustard. Add the arugula to the bowl and toss to fully coat. Season with salt and pepper.
  • Remove the tart from the oven and allow to cool. Finish by topping the tart with the arugula and sprinkling it with the crisped bacon, blue cheese and the fresh figs if using.

FIG AND GOAT CHEESE BRUSCHETTAS



Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

  • Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
  • Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

FIG TART WITH CREAM CHEESE FILLING



Fig Tart with Cream Cheese Filling image

This crust is a little harder to roll out than regular dough because it is more crumbly, so chill it first, which will make it easier to handle.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

6 tablespoons unsalted butter, slightly softened
1/2 cup granulated sugar
2 large egg yolks
1 cup all-purpose flour
1/3 cup yellow cornmeal, preferably stone-ground
1/2 teaspoon salt
Nonstick cooking spray
4 ounces cream cheese, softened
1/2 cup creme fraiche
1 1/2 tablespoons confectioners' sugar
1 pint black or purple figs, stemmed and quartered
1/4 cup fig or red-currant jam
2 tablespoons dry red wine

Steps:

  • Cream together butter and granulated sugar in bowl of an electric mixer fitted with the paddle attachment, about 2 minutes. Add yolks, and mix just to combine. Whisk together dry ingredients, and add to yolk mixture; mix just until it comes together loosely. Transfer the dough to plastic wrap, press together, and transfer to the refrigerator to chill for at least 30 minutes, until firm.
  • Prepare a 4 1/2-by-14-inch rectangular fluted tart tin with cooking spray. Roll out dough between two pieces of plastic wrap to about 1/8-inch thickness. Discard the top plastic wrap, and gently invert dough over the prepared tart tin. Discard the remaining piece of plastic wrap. Press dough into tin, and trim so dough is flush with edges. Repair tears or cracks by pressing together dough with your fingers. Place in the refrigerator to chill for about 30 minutes.
  • Heat oven to 350 degrees. Prick crust all over with a fork, and bake on the middle rack of oven until crust begins to color, 15 to 20 minutes. Remove from oven, and transfer to a wire rack to cool completely. When cool, remove from the pan. Place on a serving platter or board.
  • Place cream cheese in the bowl of an electric mixer, and beat until smooth. Add creme fraiche and confectioners' sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Transfer to the refrigerator to chill for 30 minutes. Spread filling into cooled crust, and arrange figs on top, pressing them in slightly.
  • To make glaze, combine the jam and wine in a small saucepan. Set over medium-high heat, and bring to a boil, stirring frequently. Reduce heat, and simmer until mixture is thick and syrupy, about 2 minutes. Cool slightly, and brush warm glaze over figs with a pastry brush. Chill the tart in the refrigerator if not serving right away. Serve within several hours.

Tips:

  • Use high-quality ingredients for the best results. This means using fresh, ripe figs and a good quality cheese. Try using fresh cheese like mascarpone, cream cheese, or goat cheese.
  • If you don't have fig jam, you can use another type of jam or preserves. Some good options include strawberry jam, raspberry jam, or apricot preserves.
  • Be careful not to overfill the tartlet shells. The filling should come up to the top of the shell, but it shouldn't be overflowing.
  • Bake the tartlets until the filling is set and the crust is golden brown. This usually takes about 25-30 minutes.
  • Let the tartlets cool slightly before serving. This will help the filling to set and prevent it from running out of the tartlet shells.

Conclusion:

These cheese tartlets with fig jam are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a simple pastry crust and a creamy cheese filling that is topped with a layer of fig jam. The tartlets are then baked until the crust is golden brown and the filling is set. These tartlets are sure to be a hit with your family and friends!

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