Lingonberry & Brie Tarts


  • 1 roll crescent dough, full sheet
  • 1 wedge of Brie cheese
  • 1 jar of lingonberry jam or cranberry sauce
  • Sprigs of fresh rosemary


  1. Roll out crescent dough in one sheet. Pinch together seams if needed.
  2. Using a pizza cutter divide into 2 inch squares.
  3. Flatten and stretch each square slightly before pressing into a prepared mini-muffin tin.
  4. Cut 20 pieces of Brie into 1 inch squares that are ¼ inch thick.
  5. Place a piece of Brie into each tin, pressing down into the dough slightly.
  6. Top with a spoonful of lingonberry jam and a a few pieces of rosemary.
  7. Bake 350 degrees for 9-12 minutes until dough is crisp and cheese is melted.
  8. Do not cut cheese too large or it will bubble up and over in the oven. Simply use a knife to coax any melted cheese back into tins while hot if any overflow does occur.
  9. Allow to cool for a few minutes before serving on individual pastry cups, or line tray with white paper doilies.