Gluten Free Gorgonzola-Fig and Walnuts Tartlets
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 Gluten Free Chopped Walnuts
1/2 cup crumbled Gorgonzola cheese (2 oz)
1 tablespoon honey
- Pour contents of Pie crust mix into a mixing bowl, then add 1 cup shortening and 4 oz. water, plus 2 tablespoons. Mix ingredients together with spoon or fingers. Dust the counter with rice flour or gluten free all-purpose flour and Roll out dough into rectangle with a thickness of about 1/4".
- Heat oven to 425°F. Using 2-inch cookie cutter, cut 24 rounds from pie crust. Re-roll crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 un-greased mini muffin cups.
- In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. 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.
- Becky Merryman