Make Ahead Brie Tarts

Makes about 48 tarts
1 package, 15 ounces, refrigerated pie crusts

1 round, 8 ounces, Brie, room temp, rind removed
1/2 cup chopped pecans
1 cup Wild blueberry preserves
1 scallion, minced
1 1/2 t balsamic vinegar
1 teaspoon, fresh chopped mint
Salt and pepper to taste

1. Preheat oven to 425 degrees.
2. Unroll pie crust. Cut into 48 rounds using a 2" cutter. Press rounds into the bottom of a greased mini-muffin pan. Press the dough up the sides and then prick the bottoms with a fork.
3. Bake for 5 minute. Cool. Reduce oven temp to 300 degrees.
4. Place brie in a food processor and blend until smooth. Pipe (or spoon) the brie in the pastry cups. Sprinkle with pecans, lightly pressing them in. Bake until the brie just starts to melt, about 4 min.
Transfer to a wire rack.
5. In a bowl, whisk together the blueberry preserves, scallion, balsamic, and mint. Season with salt and pepper. Place a small spoonful of the jelly mix on each brie cup. Let them cool.

To Freeze:

Place on a baking sheet and freeze just until hard. Place in a sturdy container with layers of waxed paper in between.

Cook Day:

Preheat oven to 375 degrees. Place frozen tarts on baking sheet and bake for 10 minutes or until heated through.

 Recipe By Sarah Carletti
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