Thursday, June 4, 2009

Brie and Almond Tartlets with Fruit Preserves

I have always loved the combination of brie and fruit preserves in puff pastry. For our party, I wanted something easy to grab and take outside so I made a small, bite-sized version. These are really simple, but make a very classy impression. You can use any kind of preserves/jam that you like and it's sure to be a hit!

Brie and Almond Tartlets with Fruit Preserves

1 puff pastry sheet
3/4 lb. Brie cheese
1/3 C. sliced almonds
Fruit preserves/jam: I used blackberry, apricot, and raspberry

Thaw the pastry sheet at room temperature. Heat oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square (doesn't have to be exact). Cut into 36 (2 1/4-inch) squares. Gently place each square into mini muffin tins.

Cut the Brie cheese into 36 pieces. Spoon about 1/4 tsp. of preserves into the bottom of each pastry square. Sprinkle with almonds, saving some for the tops of the appetizer. Top the preserves and almonds with one piece of cheese. Top with any remaining almonds.

Bake the tartlets for 15 minutes or until golden. Let cool on a wire rack, but serve warm.

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