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Brie and Apple Tartlets with Apricot Mustard

Brie and Apple Tartlets with Apricot Mustard

  • Author: Emily Wilson
  • Prep Time: 20 Minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 15 Tarts 1x
  • Category: Party Food
  • Cuisine: French


Cheese filled phyllo tarts get all dressed up for your next cocktail party.


  • 1 small wedge or wheel of Brie cheese
  • 15 phyllo tartlet shells
  • 1 tablespoon apricot jam
  • 1 teaspoon whole grain mustard
  • 1 teaspoon rice wine vinegar
  • 1/2 green apple
  • sprinkle of course salt, such as kosher or maldon sea salt


One day ahead:

  1. Unwrap the brie and cut off the white rind. Cut the cheese into small cubes and let sit at room temperature for about 1 hour until soft.
  2. In a small bowl, mix the apricot jam, grain mustard and splash of rice wine vinegar until smooth. Cut the green apple into a small dice and fold into the apricot mixture. Transfer to a food storage container, cover and refrigerate.
  3. Place softened cheese into the bowl of an upright mixer. Use the paddle attachment to whip the brie into a smooth, soft consistency, stopping to scrape sides and paddle every so often.
  4. Scoop whipped brie into a piping bag or a large food storage bag. Refrigerate.

About 2 hours prior to the party:

  1. Remove tart shells from their packaging and arrange on a sheet tray.
  2. Preheat oven to 350 degrees.
  3. Place tart shells in the preheated oven and bake for 3-4 minutes until crisp. Remove from oven and let cool.
  4. Remove whipped brie from the fridge and let soften at room temp.

About 30 minutes – 1 hour before the party:

  1. Cut off the end of the pastry bag and pipe about 1/2 teaspoon of brie into each cooled tart shell. Use a damp fingertip to press down the pointed tips of cheese that form.
  2. Scoop about 1/2 teaspoon of the apple mixture on top of the brie. Finish with a small sprinkle of course salt such as maldon, if you have it. If you have parsley or pomegranate seeds, this also makes a nice additional garnish.