Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Ingredients

• 9  figs fresh black stemmed (preferably Mission)
• 0.1 teaspoon ground cinnamon 
• 2 tablespoons honey 
• 0.5 cup ruby port 
• 1 sheet puff pastry frozen thawed (half of 17.3-ounce package)
• 1 pinch salt 
• 3 ounces 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 honeycomb 
• 6 servings honeycomb 

Equipment

• frying pan
• baking sheet
• oven
• whisk
• aluminum foil
• slotted spoon

Directions

1. 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.
2. Mix in walnuts.
3. 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.
4. 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).
5. Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes.
6. Add butter; swirl skillet to melt.
7. Remove skillet from heat.
8. 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.
9. Preheat oven to 350°F. Line baking sheet with foil.
10. 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.
11. Bake tartlets until pastry is puffed and golden, about 30 minutes. Do ahead Tartlets can be made 2 hours ahead.
12. Let stand at room temperature. Rewarm at 350°F for 8 minutes.
13. Arrange cheese atop warm tartlets.
14. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.