Wednesday, March 13, 2013

Blueberry, Walnut, and Brie Tarts

I copied this recipe to try last year and just now got around to trying it. It was so long ago, I can't even remember where I found it. I think I put it off because I thought it was going to be too hard. Then blueberry season was over, so I put it off again.  Boy was I surprised when I discovered how easy these were to make.  Want to make some, too?


1 can (8 oz) refrigerated crescent dinner rolls
1/4 cup blueberry (or blackberry) preserves
1/3 cup coarsely chopped walnuts, lightly toasted
1 round (8 oz) Brie cheese, rind removed, cut into 24 chunks
Fresh blueberries, if desired


  • Heat oven to 350°F.
  • Unroll dough and separate into 4 rectangles; firmly press perforations to seal. 
  • Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.
  • Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries.

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