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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.

Makes 32 pieces



1 pkg (450 g) puff pastry, rolled into two 10-inch (25 cm) squares 1
4 oz triple cream Brie cheese, cubed 250 ml
1 cup Ontario Chilled and Pitted Cherries, thawed and drained 250 ml
2 tbsp sweet chilli sauce 30 ml


 Serve warm.


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.