Brie and Crabapple Jelly Tarts

Brie and Crabapple Tarts Recipe


  • 15 mini phyllo dough shells (available in the freezer section of most grocery stores)
  • 1/2 cup crabapple butter
  • 8 ounces Brie cheese, rind removed and cut into 15 chunks
  • 15 pecan halves


Preheat oven to 350°F. Place phyllo shells on a baking sheet. Spoon 1/2 teaspoon of crabapple butter into each shell. Top with a Brie chunk and a pecan half. Bake for 5 minutes or until cheese melts. Serve immediately. Wine pairing: Late Harvest Riesling