Mini Brie Tarts – Cherry, Apricot and Cranberry Brie Bites

It’s happy hour, but I’m tired of chips, dips and hummus. So let’s elevate things with my Mini Brie Tarts or as my family calls them – Brie Bites. A combination of pastry, brie cheese and fruit are baked together to make a savory and sweet bite.

=== 🍽🍸🥩 RECIPE ===
1 package of pie crust
Apricot pie filling
Cherry pie filling
Cranberry pie filling or relish
1 small wheel Brie (13 ounce/375 g)

Mini-muffin pan
2 inch (5 cm) biscuit cutter
Tea spoons
Small paring knife

Preheat oven to 350°F (180°C)

Using the biscuit cutter, cut out rounds from the pie crust and place in the muffin tin.

Dice the brie into small pieces and place one or two in each tart shell.

Using the teaspoons, cover the cheese with approximate 1/2 teaspoon of fruit. Be careful to not overfill the tart shell.

Bake for 10 to 15 minutes or until cheese is melted and crust is light golden. Cool for 10 minutes. Using the paring knife to loosen, remove the tarts from the pan. Serve immediately. Can be enjoyed warm or at room temperature.

Tip: You can assemble the tarts ahead of time, and bake just before service. Tarts can also be re-warmed in a 325° F (165° C) oven for 5 to 10 minutes.

Nonstick Bakeware 24 Cup Oven Mini Muffin Pan –

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