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 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 dislike 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.
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Brie & Cranberry Tartlets
- 175 g Plain flour
- 85 g Butter
- 1 Egg
- 1 tbsp Milk
- 250 g Smooth cranberry sauce
- 50 g Dried cranberries
- 1 tbsp Port
- 250 g Brie
- 75 g 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 hour
Make the cranberry filling by mixing together the smooth cranberry sauce, dried cranberries and port
Chop up the brie into pieces
Roll out the pastry to a thinness of 1-2mm. Cut rounds out using an 8cm round cutter
Grease a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tin
Put approx 1 tsp of the cranberry mixture into the pastry and top with a square of brie
Bake 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