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Brie and Cranberry Tarts

Brie and Cranberry Tarts
  • Prep 15 min
  • Total 27 min
  • Servings 8
A classic sweet and savoury combination, these holiday tarts layer warm brie and sweet cranberry on a bed of buttery pastry. Perfect for sharing and guaranteed to bring smiles around the table.
January 23, 2014

Ingredients

  • 1 can of Pillsbury Crescent Rolls
  • 1/2 cup cranberry sauce
  • 200g round of Brie Cheese, cut into 1.5 cm slices and halved
  • 1/2 cup fresh or frozen cranberries, defrosted
  • 1 tablespoon of granulated sugar
  • 2 Tbsp fresh thyme leaves
  • Freshly cracked black pepper

Steps

  • 1
    Preheat oven to 350.
  • 2
    Line a baking sheet with parchment paper.
  • 3
    Unroll dough; separate into 2 long rectangles.
  • 4
    Press each into 12 x4- inch rectangles, firmly pressing the perforations to seal.
  • 5
    Cut each rectangle into 4 squares, 8 in total and place onto a baking sheet, leaving space between each.
  • 6
    Using a sharp knife, gently score a smaller rectangle within each square.
  • 7
    Spread a heaping teaspoon of cranberry sauce onto the smaller triangle.
  • 8
    Top with brie cheese and cranberries.
  • 9
    Bake for 12 minutes until puffed and golden. Remove from the oven and top with thyme and fresh cracked pepper.

No nutrition information available for this recipe
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