1 sheet puff pastry frozen thawed (half of 17.3-ounce package)
1 pinch salt
3 ounces coarsely stilton cheese diced blue crumbled room temperature
0.5 cup sugar
0.3 cup butter unsalted ()
6 tablespoons walnuts toasted chopped
1 tablespoon water
6 servings frangelico
6 servings frangelico
Equipment
frying pan
baking sheet
oven
whisk
aluminum foil
slotted spoon
Directions
Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes.
Mix in walnuts.
Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces. Do ahead Can be made 2 days ahead. Store airtight at room temperature.
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular).
Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes.
Add butter; swirl skillet to melt.
Remove skillet from heat.
Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely. Do ahead Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.
Preheat oven to 350°F. Line baking sheet with foil.
Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead.
Let stand at room temperature. Rewarm at 350°F for 8 minutes.
Arrange cheese atop warm tartlets.
Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.
