Mary Berry's blue cheese and fig filo tartlets - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s blue cheese and fig filo tartlets By You Magazine - December 15, 2019 These sophisticated little bites are deceptively simple to make – and most of the preparation can be done in advance. Jean Cazals MAKES 24 TARTLETS 4 sheets of filo pastry measuring 25cm square a little melted butter 3 ripe figs, chopped into small pieces 100g creamy blue cheese, such as Dolcelatte or Roquefort 1 teaspoon lemon juice 3 sage leaves, chopped ground mild paprika, to dust freshly ground black pepper Step 1 Preheat the oven to 200C/180C fan/gas 6. Grease a 24-hole mini muffin tray, or two 12-hole mini muffin trays, with melted butter. Step 2 Lay two filo sheets flat on a board and brush them with melted butter, then place one on top of the other. Cut into 25 x 5cm squares. Repeat with the other two sheets. Put two squares on top of each other to make a star shape, and press into the prepared muffin tins. Repeat with the remaining sheets of pastry to make 24 mini tartlets (you will have one spare). Step 3 Divide the figs between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the figs. Sprinkle lightly with paprika and more pepper. Step 4 Bake in the oven for 5-10 minutes until golden and crisp, and the cheese has just melted. PREPARE AHEAD Bake the filo cases up to 1 day ahead. Make the filling and chill in the fridge for up to 8 hours, then fill the cases on the day. TIP Ripe figs are delicious, but if they have tough skins, scoop the flesh away from the skin and chop. If figs are not in season use a pear, peeled and diced, then tossed in lemon juice. Save 20 per cent on Mary’ s cookery books Our recipes today are edited extracts taken from Mary Berry Cooks (BBC Books, £25 – our price £20), Mary Berry’s Simple Cakes (BBC Books, £14.99 – our price £12) and Mary Berry’s Christmas Collection (Headline, £25 – our price £20). To order copies at these reduced prices with free p&p until 22 December, call 01603 648155 or go to mailshop.co.uk. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved