Blue Cheese Tartlets With Fig Jam and Walnuts

Preheat the oven to 350F

Lightly grease the cups of the mini muffin pans, unless youre using non-stick pans

In a medium bowl cream together the blue cheese and butter

Add the flour and use your hands to bring the dough together in the bowl

Divide the dough into 30 pieces and roll into balls

(If you prefer a more delicate shell, divide the dough into 36 pieces

)Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup

Bake for 15 minutes, until golden brown

Cool in pans for 5 minutes

Remove shells to a wire rack to finish cooling

Store cooled shells in an airtight container until ready to use

(They freeze well too

Bake frozen shells for 8 minutes at 325F before filling

)Spoon jam into cooled tartlet shells

Sprinkle with toasted walnuts, orange zest, and thyme leaves if using