Gorgonzola, Fig and Walnut Tartlets

From Pillsbury Bake Off. Here for safe keeping and to try.

• Ready In: 32 mins
• Serves: 24

Ingredients

• 1  pillsbury  refrigerated pie crust, softened as directed on box (from 15-oz box)
• 6  dried figs (1/3 cup) or 6  pitted dates, coarsely chopped (1/3 cup)
• 1  tablespoon  packed dark brown sugar
• 1⁄8-1⁄4 teaspoon ground cinnamon
• 1⁄4 cup  fisher chef's naturals chopped walnuts
• 1⁄2 cup  crumbled gorgonzola (2 oz)
• 1  tablespoon honey

Directions

1. Heat oven to 425°F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
2. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.