Ingredients

(Preparation time about 45 minutes, baking about 15 minutes)

1 sheet frozen puff pastry, thawed
1 package (3 ounces) cream cheese, softened (see note for lower-fat version)
2 tablespoons sugar
3 tablespoons milk (see note)
1 1/2 cups frozen whipped topping, thawed (see note)
1 teaspoon vanilla extract
1 1/2 teaspoons creme de cacao, curacao or other liqueur, optional
12 ripe green or black figs, quartered
2 tablespoons apple or red currant jelly
Mint sprigs, edible flowers, for optional garnish

Preheat oven to 400 F, or as directed on 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.
Beat cheese, sugar and milk until well-blended and smooth. Fold in whipped topping, vanilla and liqueur. Divide evenly and spread in cooled pastry shells. 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. Makes 4 servings.
Nutrition information per serving: 649 cal., 37 g fat, 8 g pro., 75 g carbo., 6 g dietary fiber, 24 mg chol., 226 mg sodium.

Directions

Note: For a lower-fat version, you may substitute the same amounts of low-fat cream cheese, "lite" frozen whipped topping and 1 percent fat milk.

Nutrition information per serving (lower-fat version): 568 cal., 25 g fat, 9 g pro., 75 g carbo., 6 g dietary fiber, 2 mg chol., 259 sodium.