Rosemary-Kissed Fig Tartlets

To make Tartlet Shells: Combine flour, sugar, salt, rosemary, and pecans.

Using a fork, cut in butter until texture resembles coarse meal with tiny bits of butter.

Add 1 Tablespoon ice water at a time, kneading after each addition until dough comes together.

Form into a 6-inch circle, tightly cover with plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 400 degrees.

Roll dough into 1/4-inch thick round.

Cut 4 (5-inch) circles from dough.

Reroll scraps to cut an additional 2 (5-inch) circles.

Press circles into 4-inch tartlet pans.

Chill 30 minutes.

Bake 12 minutes.

Prick bottom of tartlets with a fork and set aside.

To make Filling: Melt 4 Tablespoons butter.

Stir in flour until smooth paste forms.

Add apricot preserves and water, stirring to combine.

Remove from heat and stir in Port.

Pour hot mixture over figs, tossing to coat.

Divide fig mixture among tartlet shells.

Return to oven and bake an additional 6 minutes.

Top each tartlet with 1 teaspoon crumbled blue cheese.