In my honest opinion, it is high time to modernize the ubiquitous cranberry and brie appetizer. Here we do a modern twist on that recipe by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest. You will love this PPear Cranberry Brie Mini Tartlets Recipe.
8ouncesBrie, Camembert, or other soft cheesesmall dice
24Mini Fillo Pastry Shells
For The Hot Honey:
1/2cuphoneyfor garnish
1/2mediumjalapeñoseeded if you want it less spicy, for garnish
For Garnish:
1/4cuppomegranate seedsfor garnish
Zestof 4mandarin orangesfor garnish
Instructions
Make 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 tender for about 2 minutes. Set aside until cool enough to handle, then discard the sage leaves.
Fill The Mini Tartlets: Heat the oven to 350°F and arrange the rack in the middle. Fill each mini tartlet with a small spoonful of cranberry sauce, cheese, and pears and place on a rimmed baking sheet. Bake until the tarts are golden brown and the cheese is melty about 20 to 25 minutes.
Make The Hot Honey: Meanwhile, in a small saucepan, bring the honey to a low boil. When is lightly boiling, add the jalapeños and cook for about one more minute. Remove from the heat.
Serve The Mini Tartlets: When the mini tartlets are ready, arrange them on a serving tray, drizzle the hot honey among them all, scatter the pomegranate seeds on top, then grate the mandarin zest over the tarts and serve.