Goat Cheese Tartlets with Spiced Apple-Fig Compote



Total Time: 45 min
Prep: 20 min
Cook: 15 min
Serves: 30
Easy


Bring the taste of fall to your table with these delicious tarts filled with cream cheese, goat cheese, fig jam, honey, Granny Smith apples, and allspice.
Fresh mint makes an excellent garnish for this dessert.
These fancy looking tarts are actually a snap to make with store-bought phyllo shells. They're mini in size – perfect for portion-control.
They make a beautiful presentation and are great as an appetizer or dessert.
The tartlets and compote can both be made one day ahead.
Just bring to room temperature before serving.
Ingredients
  • 30 mini phyllo shells
  • ⅓ cup WW Reduced-fat whipped cream cheese spread, softened
  • 5⅓ tbsp soft-type goat cheese, softened (1/3 cup)
  • 1 egg white, large
  • 2 tbsp honey
  • 1 tbsp all-purpose flour
  • 2 medium Granny Smith apples, peeled, coarsely grated (about 3/4 cup)
  • ½ cup jam, fig variety
  • ⅛ tsp ground allspice
  • ¼ cup mint leaves, fresh, for garnish

Instructions
  1. Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.
  2. In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
  3. Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint.
  4. Serving Size: Yields 1 tartlet per serving.