Roasted Fig Tartlets

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Martha Stewart


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1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1/2 teaspoon coarse salt

1 large egg yolk

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

2 tablespoons ice water

6 ounces cream cheese, room temperature

6 ounces (3/4 cup) creme fraiche

3 tablespoons confectioners’ sugar

1 cup ruby port

3 star anise

3 cinnamon sticks

1 tablespoon whole black peppercorns

2 strips orange zest (3 inches long and 1 inch wide), plus zest curls for garnish

1/4 cup granuated sugar

1 tablespoon honey

2 vanilla beans, halved lengthwise

1 1/2 pounds fresh Black Mission figs (about 24), halved lengthwise

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