Fig and chocolate tartlets

 
                         Fig and Chocolate Tartlets
 
 Recipe By     : Country Living (July 1998)
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Country Living (July 1998)       Desserts
                 Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **TARTLET SHELLS**
    1      cup           unsifted all-purpose flour
    1      tablespoon    sugar
    6      tablespoons   butter -- cut into chunks
    2      to 3 tbls.    cold water
 					
                         **FILLING**
   48      each          semisweet chocolate chips
    8      large         fresh green figs
    2      tablespoons   red-currant jelly -- melted OR
    2      tablespoons   strawberry jelly -- melted
                         fresh mint sprigs -- optioal
 
 Prepare Tartlet Shells:  In food processor fitted with chopping blade, process
 flour, sugar, and butter until mixture resembles coarse crumbs.  Sprinkle in
 water, 1 tablespoon at a time, and pulse until pastry is moist enough to hold
 together when gathered into a ball.  Press pastry into a ball; divide into 8
 pieces.
 
 Heat oven to 375°F.  On lightly floured surface, roll out each pastry piece to
 fit into 3 1/2-by 2-inch oval tartlet pan.  Trim off excess pastry.  Place
 tartlet shells on rimmed baking pan.  With fork, pierce pastry all over.
 
 Bake shells 15 minutes or until golden brown.  Remove from oven and
 immediately place 6 chocolate chips in bottom; let stand 1 minute, then with
 butter knife spread melted chocolate to coat bottom of each shell.  Set shells
 aside to cool.
 
 Just before serving, prepare Filling:  Cut stem end off each fig and cut each
 fig lengthwise into 4 or 5 slices without cutting all the way through.  Remove
 shells from pans and arrange on serving plate.  Place one fig in each shell;
 fan the slices and brush with melted jelly.  Garnish plate with mint sprigs,
 if desired.
 
 
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