Rustic Tarts With Cranberry Jalapeño Compote
7 STEPS
2 cups
Cranberries
2
Diced jalapeños, seeds removed
1
Orange, zest and juice
1/2 cup
Sugar
2 cups
Cranberries
2
Diced jalapeños, seeds removed
1
Orange, zest and juice
1/2 cup
Sugar
1 cup
Water
1 box, 2 sheets
Frozen Puff Pastry, made with only butter, thawed overnight in refrigerator
4 oz
Triple Cream Brie, cut into thin, 2 inch slices
Flour for dusting surface
Add cranberries, jalapeños, sugar, water, zest and juice of an orange to a pot.
1
Bring to a boil and cook for 8 minutes, stirring often. Remove from the heat and allow to cool.
2
Unfold thawed puff pastry dough on a lightly floured surface and cut into squares.
3
Place squares on a parchment lined cookie sheet. Place a 2 inch slice of Brie on each square.
4
Spoon 2 tsp of the cooled cranberry jalapeño compote on top of the Brie.
5
Fold the edges in and press the edges with a fork to keep the pastry from puffing up too much.
6
Bake at 425 F for 15-20 min. Allow to cool for 5 min. Cut into triangles and serve. Enjoy!
7