FRESH FIG TARTLETS

1 sheet frozen puff pastry, thawed
FOR THE FILLING:
1 (3-ounce) package cream cheese, softened
2 tablespoons sugar
3 tablespoons milk
3/4 cup heavy cream, well chilled
3/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 teaspoons Creme de Cacao, Curacao or other liqueur, optional
FOR THE TOPPING:
2 tablespoons apple or red currant jelly
12 ripe fresh figs, quartered
TO SERVE:
Mint sprigs, edible flowers (optional garnish)

TO MAKE THE PUFF PASTRY SHELLS:
Preheat oven to 400 degrees F, or as directed on puff pastry package.

Open pastry sheet on lightly floured surface and roll to flatten if necessary. Cut into 4 equal rectangles and then into triangles. Brush 1/3 inch of edges lightly with water and fold in borders; trim long corners, if desired. Brush off excess flour and press borders firmly to seal. Brush borders lightly with water and sprinkle with sugar. Prick insides of shells all over with fork.

Bake on large baking sheet until golden, 10 to 15 minutes. Transfer to rack and gently flatten puff pastry inside border to deflate. Cool completely.

TO PREPARE THE FILLING:
Beat cheese, sugar and milk until well blended and smooth; set aside.

Whip heavy cream and sour cream together until slightly thickened; stir in vanilla and liqueur. Fold into cream-cheese mixture. Divide evenly and spread in cooled pastry shells.

TO PREPARE THE TOPPING:
Melt jelly over low heat or in microwave; stir until smooth. Arrange fig quarters on tart shells and brush with jelly. Chill well.

TO SERVE:
Arrange 2 shells on each individual dessert plate. Garnish with mint sprigs or edible flowers, if desired.

Servings: 4
Adapted from source: California Fresh Fig Growers Association