Blueberry and Brie Tartlets: A Festive Hors d’Oeuvre

Julia Rutland, author of Blueberries: 50 Tried & True Recipes, shares with us a delicious recipe for Blueberry and Brie Tartlets. 

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Blueberry and Brie Tartlets


1⁄2 (17.3-ounce) package frozen puff pastry sheets, thawed
3 tablespoons Blueberry-Ginger Chutney or Blueberry Jam
5 ounces Brie cheese, cut into 16 pieces
1⁄2 cup fresh blueberries 
1 tablespoon small fresh sage leaves 

Preheat oven to 375°

Blueberry and Brie Tartlets

Roll out 1 pastry sheet on a lightly floured surface. Cut into 16 squares. Fit into cups of a mini-muffin pan. Press each center to create a cup. Bake 10 minutes or until golden brown. 

Remove from oven and spoon about 1⁄2 teaspoon chutney or jam in center of each cup. Top with a piece of Brie. Return to oven and bake 2 more minutes or until cheese slightly melts. 

Remove tartlets from mini-muffin pan and top with a few blueberries and sage leaves. 

Makes 16 servings

Blueberries is a cookbook by Julia Rutland that features 50 recipes to please any fruit lover. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser!

About the author: Julia Rutland has enjoyed 20-plus years of experience in the food and publishing industries with specialized skills in project development, feature writing, recipe development, recipe testing, food styling, and television/media demonstration. Before moving to the D.C. area, Julia worked at Coastal Living magazine, Southern Living magazine, and Wimmer Cookbooks. She is the author of The Campfire Foodie Cookbook, coauthor of Discover Dinnertime Cookbook, and a silent contributor for dozens of other books. 

Blueberry and Brie Tartlets

If you enjoyed Julia’s Blueberry and Brie Tartlets, you may also like her Double-Crust Lattice Blueberry Pie recipe (which includes the Blueberry Jam recipe) and these amazing Blueberry Linzer Cookies. For more amazing recipes and deals, sign up for our newsletter now.

Liliane Opsomer

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