Fig Balsamic & Cream Cheese Puff Pastry Tarts

Flaky, golden puff pastry filled with sweetened cream cheese, fig preserves, and Fig Balsamic Vinegar makes these easy individual tarts a beautiful seasonal treat. A light drizzle of Fig Balsamic Vinegar adds a rich, fruity finish.

Makes: 8 tarts
Prep Time: 20 minutes
Bake Time: 18–22 minutes

Ingredients

Fig Balsamic Filling

• 1 cup fig preserves
• 2 tablespoons Fig Balsamic Vinegar
• ½ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract
• Pinch of sea salt

Cream Cheese Filling

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Tarts

• 1 package frozen puff pastry, 2 sheets, thawed
• 1 egg
• 1 tablespoon water
• Coarse sugar, for sprinkling
• Fig Balsamic Vinegar, for finishing

Directions

1. Make the fillings.
Cook fig preserves, Fig Balsamic Vinegar, cinnamon, vanilla, and sea salt over medium-low heat for 3–5 minutes. Cool. In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

2. Prepare the pastry.
Preheat oven to 400°F. Cut each puff pastry sheet into 8 equal rectangles, creating 16 pieces total.

3. Assemble.
Place 8 pastry pieces on a parchment-lined baking sheet. Top each with a small spoonful of cream cheese filling and fig filling, leaving a border around the edges.

4. Seal.
Place the remaining pastry pieces on top. Press the edges together and crimp with a fork. Cut a small slit in the top of each tart.

5. Bake.
Whisk egg with water. Brush over the tops and sprinkle with coarse sugar. Bake for 18–22 minutes, until puffed and golden.

6. Finish.
Cool for about 10 minutes, then drizzle lightly with Fig Balsamic Vinegar before serving.

Serving Suggestion

Serve warm with vanilla bean ice cream and an extra drizzle of Fig Balsamic Vinegar. Add toasted pecans for a little crunch.

Perfect for: Fall brunches • Holiday entertaining • Thanksgiving dessert • Afternoon coffee • Gift-box recipe cards