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Raspberry-Brie Puff-Tarts

Raspberry-Brie Puff-Tarts
Serves 6
These puff-tarts feature goat's milk brie, but any mild brie-style, or even chèvre, will work here.
Raspberry Jam
  1. 1 pint fresh raspberries
  2. 1 teaspoon lemon juice
  3. 1 tablespoon granulated sugar
  1. 2 1-pound sheets puff pastry, thawed
  2. 4 ounces goat’ milk brie, rind removed, cut into 6 slices
  3. 2 eggs, lightly beaten
  4. 1 tablespoon coarse white sugar (for sprinkling on top of pastries)
  5. 2 tablespoons honey, optional
  6. 1 to 2 tablespoons powdered sugar, optional
  7. 2 tablespoons chopped pistachios, optional
  1. ►Jam: Add raspberries, ¼ cup water, lemon juice, and sugar to a medium saucepan set over medium heat. Reduce heat to medium-low, and simmer mixture until liquid has reduced and fruit has a jamlike consistency, about 15 minutes. Remove from heat and set aside to cool.
  2. ►PUFF-TARTS: Heat oven to 450°F and line a rimmed baking sheet with parchment paper. Lay out puff pastry on a lightly floured surface, and cut each sheet into 6 squares (for a total of 12). Add a brie slice and 2 teaspoons raspberry jam to the center of 6 squares.
  3. ►Brush borders of pastry squares with egg wash, and top with remaining pastry squares. Press down along edges with a fork to seal pastry together. Place puff-tarts on the prepared baking sheet and brush with remaining egg wash. Sprinkle coarse sugar over tops.
  4. ►Bake puff-tarts for 12 minutes, or until puffed and golden brown. Top with honey, powdered sugar, and chopped pistachios, if desired.
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culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

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