Brie and Jelly Tarts

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Yields 36 Mini-Tarts

We always put photos with our recipes so you can see how delicious they look, and typically I’ll do a marathon of a number of different recipes at one time. After the photo session the food gets brought to the office for everyone to try and this recipe, hands down, was everyone’s favorite at our Christmas cooking day! You need to have a mini tart pan to bake them, and since they typically hold 24 tarts, you’ll have to bake these in two stages.  


1 ¼ cup flour
2 tablespoons fresh parsley, minced
½ teaspoon salt
½ cup cold butter cubed
1 cup sharp cheddar cheese, finely grated

2-3 tablespoons ice water
8 ounces cream cheese, Brie or Camembert cheese
1/3 cup Taste of the Okanagan’s Cranberry Jalapeno or Red Pepper Jelly


Preheat oven to 350 F/175 C
Combine flour, parsley, and salt in a bowl.
Using a pastry blender or 2 knives, cut butter into mixture to make fine crumbs. Stir in cheddar cheese.
Add water, 1 tablespoon at a time, stirring with a fork, until the dough holds together.
Press dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Remove dough from refrigerator and divide into 36 little balls.
Press each ball into the bottom and up the sides of a mini-tart pan.
Divide cream cheese into 36 equal portions and place 1 portion into each shell.
Bake for 15 minutes.
Take tarts out of the oven and top with red pepper jelly.

Recipe Courtesy of Mennonite Girls Can Cook