Nutritional Info

Nutrition Facts

Serving Size 1 (11g)

Calories 13
Calories from Fat 2 (13%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 23.4mg 1%
Potassium 51.9mg 1%
Total Carbohydrate 2.2g 1%
Dietary Fiber 0.8g 3%
Sugars 0.3g
Protein 0.6g 1%

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Recipe Description
These elegant tartlets make a decided impression on party guests, and their creamy taste is divine.
Prep time
25 min
Cook time
23 min
Ready In
48 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  walnuts, chopped
1   refrigerated piecrust
1/2 Pound(lb)  brie round, rind removed
3/4 Cup(c)  seedless red grapes, chopped
1   green onion, minced
1 1/2 Teaspoon(t)  balsamic vinegar
1 Teaspoon(t)  fresh rosemary, chopped
1/4 Teaspoon(t)  pepper, freshly ground
8   fresh rosemary sprigs


Place walnuts in a single layer on a baking sheet.  Bake at 350° F for 8 to 10 minutes, or until lightly toasted and fragrant.

Increase oven temperature to 425° F.

Unroll piecrust on a flat surface.

Cut into 24 rounds using a 2 inch round cutter.  Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup).  Prick bottom of dough with a fork.

Bake at 425° F for 6 to 7 minutes, or until golden.

Remove from pans, and cool on a wire rack 15 minutes.

Reduce oven temperature to 300° F.

Meanwhile, cut Brie round into 24 pieces.

Stir together grapes and next 4 ingredients.  Arrange pastry shells on a baking sheet.

Place 1 Brie piece in each pastry cup.  Sprinkle Brie pieces evenly with toasted walnuts.

Bake at 300° F for 4 to 6 minutes, or just until cheese begins to melt.

Top tarts evenly with grape mixture.  Garnish, if desired.  Serve immediately.

Additional notes

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