Cherry Brie Tarts make the perfect addition to a festive meal, brunch, appetizer or afternoon tea soiree. Simple to make with only a handful of ingredients: creamy Brie, tart dried cherries, sweet apples, onion jam & little fresh thyme (don’t even think of using dried) all encased in buttery phyllo pastry. A perfect combination of crispy, creamy, salty & sweet. I stated I used onion jam but any sort of savory ‘jam’ will work. Even blackberry, cherry or fig jam in a pinch. For the apples, I love Honeycrisp apples as they’re a little sweet but crisp and crunchy. A crisp gala apple would be a good substitute.
Lovonis Lark
recipes + wellness
Brie Cherry Almond Tarts
These tarts make the perfect start to a festive meal. I used onion jam but any sort of savory ‘jam’ will work. If not use blackberry, cherry or fig jam. Honeycrisp apples are sweet, crisp & crunchy. A crisp gala apple would be a good substitut
Servings: 12 tarts
- 4 tablespoons melted butter, divided
- 1 or 2 large Honeycrisp apples, peeled & diced (or two medium)
- 12 sheets phyllo pastry
- 2 tablespoons onion jam (or sweet pepper jelly or bacon jam)
- 1/2 cup dried cherries, chopped (or cranberries)
- 8 oz (226g) Brie, diced
- 3 tablespoons sliced almonds
- 1 scant teaspoon chopped thyme plus extra for garnish
- Grease a 12-hole muffin pan with butter. Preheat the oven to 375°F (190°C).
- Heat 1 tablespoon of melted butter in a medium frying pan over medium-high heat. Add the apple and cook, stirring occasionally, for about 5 minutes or until the apple is a little browned. Set aside to cool.
- Very carefully lay a sheet of phyllo pastry on the counter, brush lightly with a little melted butter. Repeat with 5 more layers, brushing with butter in between each layer. Cut the pastry into 6 equal sections. Gently press each pastry section into the muffin pan. Repeat with the remaining 6 sheets of pastry & butter. Cut into 6 sections then press into the remaining muffin holes.
- Divide the jam between each pastry cup. Add the apple, cherries, cheese, almonds & thyme. Bake for 20 to 25 minutes until the tarts are golden brown and crispy. Add a little sprig of thyme for a pretty flourish if you desired. Makes 12.