WARM BRIE AND PEAR TARTLETS RECIPE | ALLRECIPES
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Baked Brie
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 24 tartlets
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, CarbohydrateContent 5 g, CholesterolContent 4.7 mg, FatContent 2.3 g, FiberContent 0.2 g, ProteinContent 1.5 g, SaturatedFatContent 0.8 g, SodiumContent 39.8 mg, SugarContent 2.1 g
SWEET POTATO TARTLETS RECIPE: HOW TO MAKE IT
My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! —Marla Clark, Moriarty, New Mexico
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 15 tartlets.
Number Of Ingredients 7
Steps:
- Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.
Nutrition Facts : Calories 41 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 16mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch.
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Total Time 20 minutes
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Calories 61 calories per serving
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Reviews 1
Total Time 40 minutes
Category dessert, main dish
- Pre-bake tart shells according to package instructions. Cool completely. Once cool, spoon 1 teaspoon preserves into the bottom of each shell. Set aside. Heat oven to 350ºF. Cream butter and sugar together for a few minutes until light and fluffy. Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed. Beat in eggs, one at a time, beating until fully incorporated. Mix in flour, extracts, and salt. Spoon frangipane into tart shells, filling about 3/4 full. (Note: You will have extra frangipane.) Scatter sliced almonds on top. Bake for 20–25 minutes or until golden and filling is set. Cool on a wire rack. Frangipane may be made ahead and stored, covered, in the refrigerator for 2 days.
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Reviews 1
Total Time 40 minutes
Category dessert, main dish
- Pre-bake tart shells according to package instructions. Cool completely. Once cool, spoon 1 teaspoon preserves into the bottom of each shell. Set aside. Heat oven to 350ºF. Cream butter and sugar together for a few minutes until light and fluffy. Add almond flour and mix for a few more minutes, scraping sides and bottom of the bowl as needed. Beat in eggs, one at a time, beating until fully incorporated. Mix in flour, extracts, and salt. Spoon frangipane into tart shells, filling about 3/4 full. (Note: You will have extra frangipane.) Scatter sliced almonds on top. Bake for 20–25 minutes or until golden and filling is set. Cool on a wire rack. Frangipane may be made ahead and stored, covered, in the refrigerator for 2 days.
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