Brie and Walnut Tartlets

Brie and Walnut Tartlets


"These sweet and creamy puff pastry tartlets are a superb way to begin a dinner party."


1 h 10 m servings
Serving size has been adjusted!

Original recipe yields 36 servings


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  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
  3. Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
  4. Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
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  1. 12 Ratings


5 stars with a bit of tweaking. Instead of the puff pastry, try pre-made phyllo cups - so much EASIER! Also, add half a red grape on top AFTER cooking for a pretty presentation. The fruit brin...

I'm giving this a 5 even though I changed it a bit. I think the changes I made were not big enough to affect the final outcome, and I can never stick to a recipe! I used frozen tart shells inste...

I used the mini phyllo cups and added half of a red grape per recommendations. The grape was a nice touch but I think next time I will spend the extra time and use puff pastry. These would hav...

Ah, can you say savory and yummy? Perfect with a glass of wine. I made these as a trial for one of the dishes I will be bringing for Thanksgiving dinner to a friends-I will definately be bring...

Perfect bite sized appetizers! These were great, the kids and the adults kept coming back for more.

Let me start by saying I'm not exactly a genius in the kitchen, but...instead of using puff pastry sheets, I used the pepperidge farm puff pastry shells because I thought going through all that ...

When I made this for my guests, I dipped the brie in white wine before placing it in the tart. They loved these!

This dish was o.k.. None of the flavors really stood out. I had to add a lot more mustard to this dish to give some more kick.

First off, this tasted really good. 2nd off, it was super easy to make. It was so easy, that I had read the recipe a couple days before off the internet, then made it 2 days later when my intern...