"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Brie & Cherry Tartlets Recipe

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This recipe for Brie & Cherry Tartlets, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aimee Rogers
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 sheet puff pastry
cherry preserves
brie
chives



Directions:
Directions:
Lay pastry on a floured board and roll slightly to get creases out. Cut into 2 or 3 inch squares (depending on the size of your mini muffin tins). Place one square in each muffin tin, pressing down to form a cup. Poke holes in the bottom with a fork and bake according to manufacturers’ instructions. Remove from oven and cool slightly. While still warm, place 1 tsp. cherry preserves in each cup. Top with a small slice of brie. Place in oven for a few more minutes, until brie is melted. Top with snipped fresh chives and serve.

Number Of Servings:
Number Of Servings:
approx. 18-24 mini tarts

 

 

 

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