These cheese tarts are filled with melted brie cheese with sweet and tart fruit preserves. An elegant choice to grace your holiday appetizer table.

Cheese Tart

INGREDIENTS

• 1 package Pillsbury crescent dinner rolls (8 oz)
• 8 oz Brie cheese (227 g; or cream cheese)
• ¼ cup preserves of your choice (4 Tbsp: I used Mango chutney, apricot, and fig)
• 1 large egg (50 g w/o shell)
• 1-2 Tbsp water (or milk, less liquid for darker color)

INSTRUCTIONS

1. Gather all the ingredients. Preheat oven to 375° F (190° C).

   
2. Gently roll out Crescent dough on the working surface. Use your fingers or a rolling pin to seal seams and perforations, and press out.
3. Use a 2 ½” round cookie cutter or biscuit cutter to cut out 24 circles.
4. When you need to roll out the dough for the second time, you might need to sprinkle all-purpose flour on the surface to prevent the dough from sticking.
5. Place the circle dough sheet on ungreased mini muffin cups and press onto the bottoms and up the sides.
6. Scoop ½ tsp to 1 tsp Brie cheese and place in each cup.
7. Put ½ tsp preserves of your choice on top.
8. Make an egg wash by whisking the egg and water (or milk). Brush the top of the pastry with the egg wash.
9. Bake at 375° F (190° C) for 10-12 minutes or until the pastry is puffed, cheese is bubbling, and edges are lightly browned.
10. Remove from the pan and let it cool for 5 minutes. Transfer the tarts to a wire rack to cool. Serve warm or room temperature.

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