Oh how I love a good mini appetizer or dessert. You could give me anything in mini size and I’d probably try it just because of the cuteness factor.
These are a riff on the Pecan and Brie Bites that I made last fall. Oh those little bites of scrumptiousness could not be outdone. Could they?
These little Berry & Brie Tarts are made even better with the berries macerated in Balsamic vinegar and brown sugar for a few hours. Letting them marinate just brings out the sweetness of the fruit.
Try these little bites for your Fourth of July get together or your next party. I guarantee they will be gobbled up.
Berry & Brie Tarts
1 box Pillsbury pie crust (2 pie crusts)
1 pint Strawberries
1 pint Blackberries
2 Tbsp Balsamic Vinegar
3 Tbsp brown sugar
A couple of hours or the day before you make the tarts, prepare the topping. Hull strawberries and remove stems. Dice into small pieces. Cut blackberries in half.
Place fruit in a non-metal bowl and add balsamic vinegar and brown sugar. Toss together and cover. Refrigerator for 2 hours or overnight.
Once you are ready to make the tarts, preheat oven to 350 degrees.
Roll out dough and go over it with a rolling pin a few times to stretch it a bit.
Use a round cookie cutter or biscuit cutter to make circles. You can also use a small glass if you don’t have a cookie cutter. Re-roll dough to make additional circles. Each pie dough will make about 22-24 mini tarts.
You will place dough in a 24 Cup Mini Muffin Pan. Fit the dough into the rounds.
Slice pieces of the Brie wedge into small chunks. You can leave on the rind or remove it – it’s a matter of preference.
Drizzle a small amount of honey over the Brie. Sprinkle a pinch of brown sugar on top.
Place tins in the oven and bake for 14-16 minutes, until dough is cooked and Brie is melted.
Remove tins from oven and let cool for 2-3 minutes. Remove tarts from tin. Fill with strawberries and blackberries.
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