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Wednesday, June 23, 2010

Berries + Brie

This is a tasty little appetizer I threw together for the surprise party... mini tartlets of blackberries and brie! They turned out so cute and tasty too.





Berries + Brie

1 package frozen puff pastry
6 oz. Brie
1/3 c. blackberry jam

Thaw puff pastry according to package directions. Remove one sheet, wrap up the remaining sheet and stick back in the freezer (use it to make chicken pot pie, apple dumplings, or more berry tarts!). Place the thawed puff pastry sheet on a lightly floured surface (I use parchment paper). Roll it out a bit thinner, you want it to increase in size by 30%-50%. Using a round cookie cutter, cut out circles that are large enough to use in your muffin pan (I stretched my circles slightly to get them just the right size). Place dough circles in greased muffin pan. Bake at 400 degrees for 5-7 minutes, just until pastry puffs up. Meanwhile, cut the brie into small chunks. Once the pastry is pre-baked, remove from oven. Using a spoon, gently push the pastry back into shape and form an indentation in the center. Put a few chunks of brie in the center of each pastry, top with a small dollop of jam. Bake for another 5-7 minutes, or until brie is melty and the pastry edges turn golden brown. Cool for 1 minute, then run a sharp knife around the edge of each tartlet. Remove from pan, cool on a wire rack. Serve warm if possible.
Yield: makes 2 dozen (mini-muffin pan) or 1 dozen (regular muffin pan)


- Use whatever kind of jam you want! I actually made a compote using fresh wild blackberries, but this would be great with raspberry, peach, apricot... or throw in some pecans and drizzle with honey!

- I wasn't able to serve them warm, and they still tasted great.

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The marvelous Mollie Greene has posted her lovely pictures from the party! Check them out here.

These are a few of my favorites: