Blueberry Brie Tartlets
Whether you’re hosting a shindig or just making mealtime more festive, Blueberry Brie Tartlets are a game-changer. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Blueberry Brie Tartlets
Persons
16
Serving Size
1
Prep Time
15 minutes
Cook Time
20 minutes
Wait Time
30 minutes
Total Time
35 minutes
Ingredients
- 16 Frozen, Unbaked Mini Pastry Shells, thawed according to package directions
- 1 C. Fresh or Frozen Blueberries
- 1⁄4 C. Honey
- 1 tsp. Lemon Zest
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Finely Chopped Fresh Rosemary
- 8 Oz. Brie Cheese, refrigerated
- 1⁄4 C. Finely Chopped Toasted Almonds
Instructions
- Bake tartlets according to package directions. Let cool completely.
- In a small skillet set over medium-high heat, combine blueberries, honey, lemon zest, lemon juice and rosemary; bring to a boil. Reduce heat to medium; cook, stirring frequently, for 10 to 12 minutes, or until thickened to jam-like consistency. Let cool completely.
- Remove Brie from fridge; carefully cut off rind (tip: rind is easier to cut off when cheese is cold). Cut into cubes and place in mixing bowl. Let stand for about 30 minutes or until softened and at room temperature.
- Using electric mixer, beat Brie on high for 10 to 15 minutes or until smooth and fluffy, scraping down side of bowl as needed. Spoon into tart shells. Top with blueberry compote and sprinkle with almonds.
Notes
Recipe Tips:
- If using frozen blueberries, rinse before using.
- For a nut-free option, sprinkle with roasted pumpkin seeds or sunflower seeds.
Recipe provided with permission from our friends at U.S. Highbush Blueberry Council.
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