Roasted Fig Tartlets

• 6 ounces cream cheese, room temperature
• 3/4 cup (6 ounces) creme fraiche
• 3 tablespoons confectioners sugar
• 1 cup ruby port
• 3 star anise
• 3 cinnamon sticks
• 1 tablespoon whole black peppercorns
• 2 strips orange zest (3 inches long and 1 inch wide), plus zest curls for garnish
• 1/4 cup granulated sugar
• 1 tablespoon honey
• 2 vanilla beans, halved lengthwise
• 1 1/2 pounds fresh Black Mission figs (about 24), halved lengthwise
• All-purpose flour, for dusting
• 1/2 recipe Pate Sucree (page 322)

1. With an electric mixer, beat cream cheese until fluffy.
2. Beat in creme fraiche and confectioners sugar until smooth.
3. (Filling can be refrigerated in an airtight container up to 1 day; bring to room temperature before using.)
4. Preheat oven to 350F.
5. Combine port, star anise, cinnamon, peppercorns, zest, granulated sugar, and honey in a roasting pan.
6. Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods.
7. Add figs, and turn to coat.
8. Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes.
9. Let cool.
10. (Figs and syrup can be refrigerated in an airtight container up to 1 week.)
11. On a lightly floured surface, roll out dough 1/8 inch thick.
12. Cut out eight 5-inch rounds.
13. Fit dough into 4-inch tartlet pans, and trim excess dough flush with rims.
14. Pierce bottoms of shells all over with a fork.
15. Place shells on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
16. Bake tartlet shells until golden brown, 12 to 15 minutes.
17. Transfer to a wire rack.
18. Let cool completely.
19. Spoon 2 tablespoons filling into each crust.
20. Top with figs, and drizzle with some syrup.
21. Garnish with orange zest curls.
22. Tartlets can be refrigerated up to 1 hour.
23. Unmold, and serve immediately.

cream cheese, creme fraiche, confectioners sugar, ruby port, anise, cinnamon sticks, whole black peppercorns, orange zest, granulated sugar, honey, vanilla beans, fresh black, flour

Taken from www.epicurious.com/recipes/food/views/roasted-fig-tartlets-389770 (may not work)