These moreish tarts are ready in a flash and disappear even more quickly.
Ingredients
For the cranberry & brie tarts
- 1 roll or 2 sheets flaky pastry
- 170g brie cheese
- 1⁄4 cup orange marmalade
- 1⁄4 cup whole cranberry sauce
- 1⁄4 cup sliced almonds, chopped pistachios, pecans or walnuts
- Sprigs of fresh rosemary, to garnish
Method
For the cranberry & brie tarts
- Preheat the oven to 190°C (170°C fan bake). Spray a 24-count mini quiche tray with baking spray.
- Cut the pastry into 24 squares about 6 x 6cm.
- Cut the brie into 24 pieces.
- Combine the marmalade and cranberry sauce in a small bowl.
- Press the pastry squares into the prepared mini quiche tray.
- Top each with a piece of brie, a small teaspoon of cranberry mixture and a few chopped nuts.
- Bake for 10–13 minutes or until golden and cooked through.
- Leave to cool for 5–10 minutes before removing from the tray.
- Garnish each tart with a sprig of rosemary.