Rustic Mini Tarts with Brie and Cranberry-Jalapeno Compote
This is an easy appetizer that is great for a party around the holidays. Creating a compote with cranberries adds a sweetness that compliments the melted Brie perfectly. The jalapenos in this recipe add depth to the flavor but don’t actually create heat so these are safe to serve for people who don’t like spicy food. The compote can be made in advance and kept in the refrigerator overnight and then the tarts can be assembled right before baking. They taste best served warm out of the oven but are still delicious at room temperature.
If you’re new to working with frozen puff pastry dough, I have a few tips for you. First of all, be aware you are going to want to start putting everything on a puff pastry after you taste these. I recommend using a puff pastry dough that is made with only butter for the best possible flavor. We love the Publix Greenwise brand, but I’ve heard that Trader Joe’s has an all butter dough as well.
Next, it is helpful to thaw overnight by leaving it in the refrigerator. If you don’t have time to do this, you can thaw it on the counter, still in the package to avoid it drying out, for about 45 minutes. It is easiest to work with when it is cold so if it gets to room temperature, you’ll want to put it in the fridge to cool before unfolding. Once out of the package you will want to work quickly as it can dry out and crack if in the open air for too long.
You can also make these with leftover cranberry sauce or to make it even easier use your favorite jam or preserves in place of the cranberry compote.
Rustic Mini Tarts with Brie and Cranberry-Jalapeño Compote
Prep time: 20 min | Cook time: 15-20 min | Total Time: 35-40 min | Servings: 36
Ingredients
Cranberry- Jalapeno Compote
2 cups fresh cranberries (a 12 oz bag will provide a little more than 2 cups)
2 jalapeno peppers, diced, seeds removed
1 orange, zest and juice (about 1/2 cup)
1/2 cup of sugar
1 cup of water
For Tartlets
1 box (two sheets) of frozen puff pastry sheets (made with all butter if you can find it), thawed in refrigerator overnight
4 oz of triple cream Brie
Equipment
Directions
1. Pre-heat oven to 425 degrees F.
2. In a medium saucepan mix 2 cups of fresh cranberries, 2 minced jalapeno peppers, zest from one orange, juice from one orange (about 1/2 cup), 1/2 cup of sugar and 1 cup of water. Bring up to a boil over medium-high heat and cook for 8 minutes. The cranberries will burst open while cooking. Stir continuously until it becomes thick and saucy.
3. Remove from the heat and allow to cool. It will thicken a little more as it cools.
4. While your compote cools, unfold the puff pastry on to a lightly floured surface to avoid sticking. Cut into squares. I use a pasta cutter for this, but you can use a pizza cutter or even a butter knife. Don’t worry about the squares being perfect, these are meant to each have a unique shape.
5. Place the squares of dough on a cookie sheet lined with parchment paper. Add a 2-inch slice of brie onto each one. Add two teaspoons of the cranberry jalapeno compote on top of the brie. I make mine really full and the filling may ooze out. If you want a neater tart you can add less filling. Fold the edges of the puff pastry in and gently press down with a fork. This step will help the puff up less while baking.
6. Bake for 15-20 minutes until the crust is golden and brie is melted. Allow to cool for about 5 minutes before removing from the pan. Cut the squares in half diagonally into triangles. This way you get a nice bite full of the cranberry filling then crust.
