Cranberry Brie Tarts

 


Cranberry and Brie Tarts

Makes 12 servings


2 cups fresh cranberry sauce or relish

2 sheets of frozen puff pastry, thawed

2 8 ounce pieces of brie, each cut into12 slices

1 egg, beaten with 1 tsp. of water

Fresh rosemary chopped for garnish


Homemade Cranberry Relish for the tarts:

1 1/2 lbs. fresh cranberries.  

1 Cup water

1 Cup sugar

The zest from 1 orange

The juice of 1 orange

Rinse cranberries and discard any damaged ones.  

Zest the orange with a micro plane or small side of a cheese grater.  Grate just the orange part, not the white pith.  Next, Juice the orange into a measuring container.

Place rinsed cranberries, water, sugar, orange juice and zest into a sauce pan.  

Cook uncovered on medium high heat for 5-7 minutes.  Some of the cranberries will pop and some will stay whole.  This will make for a great texture.  Stir frequently.  Let relish cool.


Preheat the oven to 425 F.  Line a baking sheet with parchment paper

Cut each piece of puff pastry into 6 rectangle pieces.  

Place 2-3 pieces of brie cheese in the middle of the puff pastry, leaving a small border on all sides.

Spoon 1-2 teaspoons of cranberry relish over the brie cheese pieces. Using the back of a spoon, carefully press the relish into the cheese.

Fold the four edges inward to enclose the brie. Using a pastry brush, carefully brush the edges with the egg and water mixture.  

Transfer the baking sheet into the oven and bake for 15-20 minutes until the brie has melted and the puff pastry is golden brown.


Wine pairing suggestions: Piper Sonoma Brut Sparkling and Concannon 2023 Reserve Rosé of Petite Sirah



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