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Lee Clayton Roper from a Well Seasoned Kitchen tells us about her new cookbook, Fresh Tastes from A Well Seasoned Kitchen.




For one of Robert’s birthdays, I created this easy, make-ahead recipe and it was a winner. The salty prosciutto and sweet fig spread pair beautifully — especially when topped off with tangy goat cheese.


Note that you need to start preparation several hours in advance, as they must be frozen before baking.


MAKES: 6 dozen


1 (17.3 ounce) package (2 sheets) frozen puff pastry, thawed in refrigerator (see Tip below)

1 (8 to 8.5-ounce) jar fig spread*

1 cup (6 ounces ) chopped prosciutto

1 cup (4 ounces) crumbled goat cheese


*Available in the cheese section at Whole Foods and at specialty food stores


Remove 1 sheet of puff pastry from refrigerator. On a lightly floured surface, roll puff pastry into a 12-inch square. Cut into 2-inch squares. Press pastry into small mini-muffin pans and prick with a fork. Spoon a scant 1/2 teaspoon of fig spread into center of each square. Top with chopped prosciutto and goat cheese. Remove remaining puff pastry sheet from refrigerator; repeat procedure with second pastry sheet. Freeze in muffin pans.


Preheat the oven to 400 degrees.


Bake frozen tarts (in mini-muffin pans) 10 to 15 minutes or until hot and pastry is golden. Serve immediately.


MAKE AHEAD: Tarts can be kept frozen for up to 3 months (any longer and they won’t bake properly). Remove frozen tarts from the muffin pans and place in heavy-duty freezer bags. To bake, place tarts back into mini-muffin pans.

Tip on using puff pastry: It is important when working with puff pastry to keep it cold. If it gets warm, it will be difficult to roll and cut, and won’t puff as much when baked.