These Raspberry-Brie Tartlets are small bites of goodness! Once you serve them, they’ll be gone in minutes. This is a super easy appetizer recipe, and is perfect for any gathering. These tartlets have the perfect balance of aroma thanks to the salty Brie cheese and the sweet, homemade raspberry jam. By adding the caramelized onions, this appetizer gets bumped up to the next level, making them even more tasty. Then all you have to do is wrap these three ingredients in a puff or filo pastry and you’ll have the perfect little welcome for your guests that will leave them wanting for more!
When to serve Raspberry-Brie Tartlets
I love to serve Raspberry-Brie Tartlets when I host a bigger gathering with friends, or when I want to serve a quick appetizer because I’ve decided to prepare a time-consuming main dish. This is a time-saving, easy recipe that gives you more time to focus on other things, be it the main dish or your guests.
How to make these tartlets
Start by caramelizing the onions. Next, mash the fresh raspberries and mix them with honey. Finally, cut the Brie. That’s it! Wasn’t it easy to prepare the filling?!
The only thing left to do is assemble the tartlets. To do this, you can either use a muffin pan and mold the tartlets right in there, making it easier to get them into the basket-shape we’re hoping to achieve, or, you can just shape them directly on a baking tray that’s lined with parchment paper. Pop them into the oven and you’re all set!
So now it’s time to bake or shore away this super easy appetizer recipe for your next gathering. Your guests will love what these tartlets taste like,, and you’ll love how easy they are to prepare!
RASPBERRY-BRIE TARTLETS
EQUIPMENT
- Muffin pan
INGREDIENTS
- 2 red onions cut into fine strips
- 2 tbsp butter plus extra for greasing the muffin
- 3 tbsp white sugar
- 1 tsp salt
- 50 g of raspberries
- 2 tsp honey liquid
- 200 g Brie cheese cut into 24 slices
- 350 – 400 g puff or filo pastry rolled out into a rectangle
INSTRUCTIONS
- In a non-stick frying pan, melt butter; and then, add the sugar and salt. Once the sugar has dissolved completely, add the onions and sauté them until they’re translucent and soft for about 5-7 minutes. In a small bowl, mash the raspberries with a fork and mix them with honey.
- Preheat the oven to 200° Celsius (392° Fahrenheit), and grease the muffin pan with a little butter. If you do not have a muffin pan, line a baking tray with parchment paper and shape the tartlets directly on the baking tray. Cut the puff pastry into 24 square slices and place in the molds (or on the baking tray). Put some onions onto the pastry, put the brie on top and pour over just a little bit of the raspberry-honey mixture on top of each tartlet.
- Bake in the center of a preheated oven for approx. 12 minutes until golden brown; then, serve immediately.
