Blueberry, Walnut and Brie Tartlets

By mnhenselen

Ingredients

• 1 can (8 oz) Pillsbury™ 90 calorie crescents or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
• 1/4 cup blueberry or blackberry preserves
• 1/3 cup coarsely chopped walnuts, toasted
• 1 round (8 oz) Brie cheese, rind removed, cut into 24 chunks
• Fresh blueberries or fresh small sage leaves, if desired

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F.

If using crescent rolls: Unroll dough and separate into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.

Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries

To toast walnuts, heat oven to 350°F. Bake uncovered in ungreased shallow pan 6 to 10 minutes, stirring occasionally, until golden brown.