Christmas party season is upon us and if you are hosting a party, or need to take some food along to one, easy to make treats that are also delicious are top of the baking list. These tartlets fit the bill perfectly, sweet cranberry sauce and smooth savoury brie go together perfectly in a crispy pastry case. I think I will be taking these along to my family's annual Christmas Eve buffet!
I started by making the pastry. I mixed 175g plain flour and 85g butter together and rubbed with my fingers until it resembled breadcrumbs. I added 1 egg and brought it together to form a dough. I also had to add a splash of milk as it was a bit dry. I wrapped it in cling film and chilled in the fridge for 1 hour. You can buy ready made if you need to save extra time.
I made the cranberry filling by mixing together 250g smooth cranberry sauce, 50g dried cranberries and 1 tbsp port. You don't have to add port if you don't want to.
I chopped up the brie into pieces, leaving the rind on. If you really hate the rind you can remove it of course.
I rolled out the pastry until it was quite thin, about 1-2mm. I cut rounds out using an 8cm round cutter. I got 21 tarts from the pastry.
I greased a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tin.
I put about 1 tsp of the cranberry mixture into the pastry and topped with a square of brie.
I baked them on 180C/350F/Gas Mark 4 for 10-15 minutes until golden. When they came out of the oven I sprinkled some finely chopped pecans on them. You could use walnuts or almonds too.
The tartlets are so delicious and incredibly moreish! I ate 3 while writing this post! And I really want to go and get another one...
I am submitting this post to the LV= Very British Cookbook.
Brie & Cranberry Tartlets
- 175g Plain flour
- 85g Butter
- 1 Egg
- 1 tbsp Milk
- 250g Smooth cranberry sauce
- 50g Dried cranberries
- 1 tbsp Port
- 250g Brie
- 75g Pecans, finely chopped
Start by making the pastry. Mix the plain flour and butter together and rub with your fingers until it resembles breadcrumbs. Add the egg and milk, and bring it together to form a dough. Wrap it in cling film and chill in the fridge for 1 hourMake the cranberry filling by mixing together the smooth cranberry sauce, dried cranberries and portChop up the brie into piecesRoll out the pastry to a thiness of 1-2mm. Cut rounds out using an 8cm round cutterGrease a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tinPut approx 1 tsp of the cranberry mixture into the pastry and top with a square of brieBake them on 180C/350F/Gas Mark 4 for 10-15 minutes until golden. When they come out of the oven sprinkle the finely chopped pecans on them