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Recipe courtesy of Sandra Lee

Fig and Port Tartlets

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  • Level: Easy
  • Total: 21 min
  • Prep: 15 min
  • Cook: 6 min
  • Yield: 6 servings
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  1. Combine preserves and port in a small saucepan. Heat over medium heat until thickened, about 6 minutes. Remove from heat and set aside to cool.
  2. Fill each tart shell with 1 tablespoon fig/port mixture.
  3. Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
  4. Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.

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