Warm Black Mission Fig, Walnut Crunch, and Blue Cheese Tartlets

Do ahead Can be made 2 days ahead.

Store airtight at room temperature.

Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist.

Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular).

Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes.

Add butter; swirl skillet to melt.

Remove skillet from heat.

Add Port and let stand 5 minutes.

Using slotted spoon, transfer figs to plate and cool.

Return syrup to boil, whisking until smooth.

Cool syrup completely.

Do ahead Figs and syrup can be made 1 day ahead.

Cover separately and chill.

Rewarm syrup before using.

Preheat oven to 350°F.

Line baking sheet with foil.

Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle.

Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet.

Divide walnut crunch among pastry rounds.

Top each with 3 fig halves, cut side up.

Bake tartlets until pastry is puffed and golden, about 30 minutes.

Do ahead Tartlets can be made 2 hours ahead.

Let stand at room temperature.

Rewarm at 350°F for 8 minutes.

Arrange cheese atop warm tartlets.

Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.