Cranberry Brie Mini Tarts
24 mini tarts
- 2 cups fresh cranberries
- 1/3 cup water
- 3/4 cup Tate+Lyle® Organic Raw Cane Sugar
- 1 fresh sprig rosemary, stem removed, chopped
- 2 star anise
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 2 (8 ounce) Brie cheese wheels, chilled
- 24 phyllo cups
Preheat oven to 350°F.
In a medium saucepan over medium heat, mix cranberries, water, sugar, rosemary, spices and vanilla extract. Bring mixture to a boil, stirring frequently.
Lower heat when berries begin to “pop”. Remove star anise and discard.
Mash the berries and simmer on low heat for 5 minutes.
Stir in pecans. Remove from heat, and let mixture cool.
Cut each Brie cheese wheel into 12 (1 inch) cubes for a total of 24 cubes.
Place 1 phyllo cup into each well of a mini muffin pan.
Fill each phyllo cup with one Brie cube. Bake the tarts 5 to 7 minutes or until cheese is melted. Top each tart with 1 teaspoon of the cranberry mixture. Serve warm.