Brie and Cherry Tartlets
Few are those who can resist these golden-baked tarts. Bright cherry flavour is married to creamy Brie in puff pastry, resulting in these tiny, crispy temptations. Nothing could be easier to make.
| 1 | pkg (450 g) puff pastry, rolled into two 10-inch (25 cm) squares | 1 |
| 4 oz | triple cream Brie cheese, cubed | 125 g |
| 1 cup | Ontario red tart cherries, thawed and drained | 250 mL |
| 2 tbsp | sweet chili sauce | 30 mL |
Cut each piece of pastry into sixteen 2-inch (5 cm) squares. Fit into tartlet or mini muffin shells. Top each with a piece of Brie, 1 tsp (5 mL) of cherries and 1/4 tsp (1 mL) chili sauce.
Bake in the centre of a 400°F (200°C) oven for 15 minutes or until the pastry is puffed and golden and the filling is bubbly. Let cool slightly before serving.
Serve warm.
Makes 32 pieces.
