• Serves: 24
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min


  • 1 sheet (225 g) puff pastry, thawed
  • 1/2 cup Welch's Concord Grape Jam
  • 100 g Brie, cut into 24 cubes
  • 3 tbsp chopped pecans
  • 1 tbsp chopped fresh chives


1. Preheat the oven to 375°F. Grease one 24-cup mini muffin tin with cooking spray. Roll the puff pastry into a 10 x 12-inch rectangle and cut into 24 squares. Press a piece of puff pastry in each muffin cup. Bake for 10 minutes or until slightly puffed. Remove from the oven and deflate each piece of puff pastry with the end of a wooden spoon. Return to the oven and bake for 5 minutes or until lightly golden.

2. Deflate the pastry again and top with a dollop of jam and a cube of Brie. Bake for 5 minutes or until cheese is melted. Remove from oven and sprinkle with pecans and chives. Serve immediately.

Nutrition per Serving

Serving Size: 1 tart
  • 82 calories
  • 5.4g fat
  • 1.7g saturated fat
  • 4mg cholesterol
  • 54mg sodium
  • 7g carbohydrates
  • 0.2g fiber
  • 3g sugar
  • 1.6g protein

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