1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

6 dried figs or pitted dates, coarsely chopped (1/3 C.)

1 T. packed Domino® or C&H® Dark Brown Sugar

1/8 to 1/4 tsp. ground cinnamon

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/2 C. crumbled Gorgonzola cheese (2 oz)

1 T. honey

 

Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin C..  In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each C.. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. 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.