Roasted Fig Tartlet

Directions

1. 1
   MAKE THE DOUGH: Pulse the flour, sugar, salt and egg yolk in a food processor until combined.
2. 2
   Add butter and pulse until mixture resembles coarse meal.
3. 3
   With machine running, gradually add ice water, and process until dough comes together.
4. 4
   Divide dough in half, and shape into disks.
5. 5
   Wrap in plastic wrap and refrigerate for 30 minutes or up to 3 days.
6. 6
   On a lightly floured surface, roll out 1 disk of the dough to 1/8-inch thickness.
7. 7
   ZUsing a fluted 4-inch tartlet pan turned upside down, as a guide, cut 8 rounds.
8. 8
   Fit dough into tartlet pans, prick bottoms with a fork.
9. 9
   Place shells on a rimmed baking sheet and refrigerate 30 minutes.
10. 10
    Bake tartlet shells until golden brown, 12-15 minutes.
11. 11
    Transfer molds to a wire rack.
12. 12
    Let cool completely.
13. 13
    MAKE THE FILLING: Beat cream cheese with a mixer until fluffy.
14. 14
    Beat in creme fraiche and confectioners' sugar until smooth (Filling can be refrigerated in an airtight container for to 1 day, bring to room temperature before using).
15. 15
    ROAST FIGS: Preheat oven to 350F Combine port, anise, cinnamon, peppercorns, zest, granulated sugar and honey in roasting pan.
16. 16
    Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods.
17. 17
    Add figs, and turn to coat.
18. 18
    Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes.
19. 19
    Let cool.
20. 20
    (Figs and syrup can be refrigerated for up to 1 week).
21. 21
    ASSEMBLE: Spoon 2 tablespoons filing into each shell.
22. 22
    Top with figs and drizzle with syrup.
23. 23
    Gqrnish with orange zest (Tartlets can refrigerated for up to one hour).
24. 24
    Remove from molds and serve immediately.