Austin, Texas Chef Shelley Pogue is the Executive R&D Chef at VeSM, Inc. She attended the Texas Culinary Academy, Le Cordon Bleu GProgram. Graduated in 2007 with Honors, Cum Laude. Also provides
several services, Personal Chef, Cooking Instruction, Private Dinner Parties, and Catering Services in Austin, Cedar Park and Round Rock areas.
BLOG.SHELLEYPOGUE.COM: Brie Tartlets with Spiced Cranberry Apple Chutney Recipe
Brie Tartlets with Spiced Cranberry Apple Chutney Recipe
Brie Tartlets with Spiced Cranberry Apple Chutney - This is a great Appetizer Recipe for the Holiday or anytime of year.
is very fast to make it takes about 15 minutes from start to finish.
This is a really nice appetizer and it looks really elegant, and it is
absolutely delicious. The flavors play very well off of each other, and
will go very well with a nice white, or red wine. If you serve this for
an appetizer for your meal I promise your guests will be very pleased. I
have served this many times before meal service and I have not had any
1 small round of brie cheese cut into thin slices, for each phyllo crust 2 packages of frozen phyllo pastry shells 3/4cup of water 1/2 cup small dice apples 1/2 cup of apple cider 1/3 cup of dried cranberries 1/3 cup of white wine 1/4 cup of sugar 1/4 tsp of cinnamon 1 pinch of all spice
Slurry to thicken after apples and cranberries are soft: 1/3 cup of water 2 teaspoons of cornstarch DIRECTIONS:
Add all the ingredients except the water and corn starch slurry, into a saucepan over medium to medium high heat. Simmer until
reduced by half. In an additional cup mix the cornstarch with water to form slurry (see directions above). Add to
sauce, as soon as it thickens remove from heat.
Phyllo pastry cups in a 350 degree oven for about 2-3 minutes, and
remove. Do not cook them all the way. Let them rest out of the oven for
about 2 minutes add the brie pieces. Put back into the oven for about
2-3 minutes and remove from oven. The brie should be melted at this
To serve add a spoonful of Spiced Cranberry Apple
Chutney. Plate them by adding them to a serving dish, and your desired
garnish, I used a fresh rosemary and lavender garnish. Enjoy!