Pear, Cranberry, and Brie Mini Tartlets

Pear, Cranberry, and Brie Mini Tartlets
Pear, Cranberry, and Brie Mini Tartlets | http://saltandwind.com In my opinion, it is high time to modernize the ubiquitious cranberry and brie appetizer. The combo of sweet, salty, tart (and how easy it is to cook) are wh...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
36 tartlets
Servings
12 to 18 servings
Diet
Season
Pear, Cranberry, and Brie Mini Tartlets | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Snack
Cuisine
American
Ingredients
11
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
36 tartlets
Servings
12 to 18 servings
Diet
Vegetarian
Pear, Cranberry, and Brie Mini Tartlets | http://saltandwind.com

In my opinion, it is high time to modernize the ubiquitious cranberry and brie appetizer. The combo of sweet, salty, tart (and how easy it is to cook) are what makes it the ultimate in entertaining go-to recipes but it's a little expected. So, for our latest Friends Who Fete party we made a modern twist on that recipe by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 medium shallots

    minced

  • 3 medium ripe pears

    small dice

  • 6 medium fresh sage leaves
  • 1/2 cup cranberry orange relish
  • 8 ounces Brie, Camembert, or other soft cheese

    small dice

  • 24 Mini Fillo Pastry Shellos
  • 1/2 cup honey

    for garnish

  • 1/2 medium jalapeño

    seeded if you want it less spicy, for garnish

  • 1/4 cup pomegranate seeds

    for garnish

  • Zest of 4 mandarin oranges

    for garnish

Instructions

For the pear filling: Heat the butter in a medium saucepan over medium-high heat. Add the shallots and season with salt and freshly ground black pepper. Cook until translucent, about 3 minutes, then add in the sage leaves and pears and cook until the pears are just tender, about 2 minutes. Set aside until cool enough to handle then discard the sage leaves. 

For the tarts: Heat the oven to 350°F and arrange the rack in the middle. Fill each tart with a small spoonful of each cranberry sauce, cheese, and pears. Bake until the tarts are golden brown and cheese is melty, about 20 to 25 minutes. 

For the hot honey: Meanwhile, in a small saucepan bring the honey to a low boil. Add the jalapenos and cook one minute longer. Remove from the heat. 

Tip

Store the hot honey in an airtight container in the fridge for up to one week. Warm before serving. 

For serving: When the tarts are ready, arrange them on a serving tray then drizzle the hot honey among them all, scatter the pomegranate seeds on top, then grate the mandarin zest over the tarts and serve. 

Footnotes

Photos by This Mess Is Ours

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http://saltandwind.com/recipes/531-pear-cranberry-and-brie-mini-tartlets-recipe

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