Fig and Port Tartlets

• 1 (12-ounce) jars royal fig preserves
• 1/4 cup port
• 1 package pre-made mini phyllo tart shells (recommended: Athens)
• 2 cup whipping cream
• 3 tablespoons sugar
• 1/4 teaspoon cinnamon extract
• Ground cinnamon, for dusting
• Powdered sugar, for dusting

1. Combine preserves and port in a small saucepan.
2. Heat over medium heat until thickened, about 6 minutes.
3. Remove from heat and set aside to cool.
4. Fill each tart shell with 1 tablespoon fig/port mixture.
5. Whip cream in a large ice cold bowl, using an electric mixer.
6. Gradually add the sugar and cinnamon extract and whip until stiff peaks.
7. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
8. Top each tartlet with a dollop of whipped cream.
9. Garnish with a dusting of cinnamon and powdered sugar.

preserves, port, shells, whipping cream, sugar, cinnamon, ground cinnamon, powdered sugar

Taken from www.foodnetwork.com/recipes/sandra-lee/fig-and-port-tartlets-recipe.html (may not work)