Yummy: Blueberry, Walnut & Brie Tartlets

 

Last weekend I served up these little tartlets at the Easter Egg Hunt.  I promised people the recipe, so here it is (the original can be found on the Pillsbury website here):

Blueberry, Walnut and Brie Tartlets

INGREDIENTS

1 can (8 oz.) Pillsbury® refrigerated reduced fat crescent dinner rolls

1/4 cup sugar-free blackberry preserves

1/3 cup coarsely chopped walnuts, toasted (I did not include these as we had a child with a nut allergy)

1 round (8 oz) Brie cheese, rind removed, cut into 24 chunks

Fresh blueberries or fresh small sage leaves, if desired

 

1.  Heat oven to 350 degrees F.

2.  Grease or spray 24 mini muffin cups (I use the Pampered Chef version).

3.  Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Cut each into 6 squares.

4.  Gently press squares into muffic cups (dough will not completely cover inside of cup; do not press too much).

5.  Toast walnuts by baking uncovered in an ungreased shallow pan at 350 degrees for 6 to 10 minutes, stirring occasionally, until golden brown.

6.  Spoon 1/2 tsp. preserves into each cup.  Top with rounded 1/2 tsp. nuts and a cheese chunk.

7.  Bake 16 to 19 minutes or until edges are deep golden brown.  Cool in pan on cooling rack 5 minutes; remove from muffin cups.

8.  Garnish each with fresh blueberries.

 

Enjoy!!  I made up a second batch the very next day and hubby & I ate them for lunch.  And we didn't have to share with anyone else!!