California Fig Caramel Tartlets

Makes 16 tartlets

Walnut Crust

  • 2/3 cup all-purpose flour
  • 2/3 cup finely chopped walnuts
  • 3 tablespoons cold butter
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 teaspoon ice water

Caramel Fig Sauce

  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 cup white wine
  • 8 California Dried Figs or 4 large California Fresh Figs, stems removed and sliced thin
  • 1/4 cup whipping cream
  • 1/8 teaspoon cinnamon

Honey Cream

  • 1 package (8 ounces) low-fat cream cheese, softened
  • 2 tablespoons honey
  • 1/8 teaspoon ground cinnamon
  • 8 California Dried Figs or 4 large California Fresh Figs, stems removed and sliced or quartered

Nutritional Information

Calories 230 (43% from Fat); Total Fat11g; Saturated Fat 5g; Trans Fat -0-g; Cholesterol 35mg; Sodium 85mg; Potassium 200mg; Carbohydrate 29g; Sugar 21g; Dietary Fiber 3g; Protein 4g;
Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 8%.


  1. Preheat oven to 350°F.

  2. Mix flour, walnuts, butter and sugar together with pastry blender or fork until coarse crumbs form. Beat egg yolk and water together; stir into flour mixture and knead for about 15 seconds on lightly floured board. Roll out and, with 2-inch round cookie cutter, cut into 16 discs. Run finger around edge of each disk to make raised edge. Transfer to lightly greased baking sheet and chill for 1 hour. Bake at 350°F for 15 minutes; allow to cool.

  3. Meanwhile, for Caramel Fig Sauce, melt butter with sugar and cook for 2 minutes in small saucepan. Stir in wine and figs; cook 2 minutes more. Add cream and cinnamon; stir well and remove from heat. Cool slightly, then puree until smooth. Set aside.

  4. For Honey Cream, stir cream cheese, honey and cinnamon together in a small bowl. Divide and spread evenly onto baked crusts. Divide and spread a thin layer of Caramel Fig Sauce evenly on top. Divide and arrange sliced figs over all and serve with additional sauce to spoon on.


  • Mirrassou Monterey County Riesling pairs well with these tartlets.