Brie And Apple Tartlets With Apricot Mustard Recipes

BRIE AND APPLE TARTLETS WITH APRICOT MUSTARD

Steps:

• Unwrap the brie and cut off the white rind. Cut the cheese into small cubes and let sit at room temperature for about 1 hour until soft.
• In a small bowl, mix the apricot jam, grain mustard and splash of rice wine vinegar until smooth. Cut the green apple into a small dice and fold into the apricot mixture. Transfer to a food storage container, cover and refrigerate.
• Place softened cheese into the bowl of an upright mixer. Use the paddle attachment to whip the brie into a smooth, soft consistency, stopping to scrape sides and paddle every so often.
• Scoop whipped brie into a piping bag or a large food storage bag. Refrigerate.
• Remove tart shells from their packaging and arrange on a sheet tray.
• Preheat oven to 350 degrees.
• Place tart shells in the preheated oven and bake for 3-4 minutes until crisp. Remove from oven and let cool.
• Remove whipped brie from the fridge and let soften at room temp.
• Cut off the end of the pastry bag and pipe about 1/2 teaspoon of brie into each cooled tart shell. Use a damp fingertip to press down the pointed tips of cheese that form.
• Scoop about 1/2 teaspoon of the apple mixture on top of the brie. Finish with a small sprinkle of course salt such as maldon, if you have it. If you have parsley or pomegranate seeds, this also makes a nice additional garnish.

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.

WARM BRIE AND PEAR TARTLETS

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.

BRIE WITH APRICOT TOPPING

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

APPLES-AND-HONEY BAKED BRIE

Steps:

• Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
• In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo.
• Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.