Blueberry & Brie Tarts #SundaySupper

If you follow me you know I’m not big on making dessert. Though I love to eat a good dessert I’m not good at actually making one. Well I was standing in the deli line of my local grocer ordering our usual weeks worth of deli lunches when a flyer on the rack caught my eye. It was a flyer with recipes! I’m all about reading new recipes especially ones that come from the locals and what they carry. I flipped through and these Blueberry & Brie Tarts caught my eye. Not just because they looked delish but also because they looked easy to make. They were easy to make. Easy is what I’m talking about for dessert. They made the perfect bite of goodness for this weeks Sunday Supper theme. Finger foods! I don’t know about you but I could easily make dinner out of finger foods. If I’m throwing a party I’m serving about ten different finger foods. So the menu below is perfect for me since I have quite a few parties to plan this coming Summer. A special thank you to Christie from A Kitchen Hoor’s Adventures for hosting this fabulous event. You can also make these Gluten free if you purchase gluten free refrigerator pie crust. Or if you want to make your own crust, go for it! On to finger foods. On to dessert!

Blueberry & Brie Tarts

5.0 from 2 reviews
Blueberry & Brie Tarts
 
Prep time
Cook time
Total time
 
These Blueberry & Brie Tarts are so easy to make and they make the perfect mix and match of sweet yet salty! You won't just be able to have one.
Author:
Serves: 12-15
Ingredients
  • 1 package of refrigerated pie crust (2 per pack)
  • 3 spreadable wedges of Brie Cheese (I used Wee Brie, 40 cal a wedge)
  • ¼ Cup of Blueberry Jam ( used a local homemade kind)
Instructions
  1. Preheat oven to 350F
  2. Thaw pie pie crust on the counter until it's at room temperature.
  3. Unroll one crust and cut out 10-12 circles large enough to fit into a mini muffin pan. (I used a scalloped cookie cutter.) Unroll the second crust and repeat.
  4. Gently press each cut out into a mini muffin using your fingers, molding around the cup.
  5. Bake for 15-18 min, remove and allow them to cool on a wire rack.
  6. Using a teaspoon, fill each cup with jelly.
  7. Place all three wedges into a plastic baggy. Cut off the corner and carefully squeeze a teaspoon of cheese on top of the jam. Chill and Serve.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.