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Recipe: Raspberry Brie Tarts

Now that I gave you some ideas about making a signature Martini to WOW your guests…. I will give you a great little hors’dourve recipe that’s really easy and so festive looking… and even better…is scrumptious!

I’ve had this recipe for a number of years…I originally got it from a Pillsbury book … one that you buy at the checkout in the grocery store…… it really is so good… the raspberry flavor just goes so well with the Brie.

You can use other fruit spreads. I use Polaner All-Fruit spreadables. They come in Strawberry, Seedless Strawberry, Red Raspberry, Seedless Red Raspberry & Apricot…. I always use the seedless variety.

What’s really terrific about these little tarts… you won’t even have to thaw the frozen fillo pastry shells before you make this… just place them on a cookie sheet, fill and bake…. What could be easier than that?!

Raspberry Brie Tarts Recipe

All you need:

2 (2.1 oz.) pkg. frozen mini fillo pastry shells (30 shells)
1 (8 oz.) round Brie cheese
3 tablespoons seedless raspberry spreadable fruit

All you need to do:

Preheat oven to 350 degrees.

Place pastry shells on a large ungreased cookie sheet.

Cut the cheese into ½ inch cubes.

Place 3 cheese cubes in each pastry shell.

Bake at 350 degrees for 10-12 minutes or until cheese is melted and bubbly.

Remove the pastry shells from the oven and spoon ¼ teaspoon spreadable fruit over the sheese in each shell.

Return them to the oven and bake an additional 2-3 minutes or until the fruit is melted.

Serve warm.



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