Friday, October 4, 2013

Bake-A-Liciousness: Spiced Apple Chutney & Brie Tartlets

I came up with these delights for a contest at work. I won the contest, but it was because I was the only contestant. Damn coworkers! Anyway, it's a great fall recipe, sweet and savory at the same time. It can also be whipped up days in advance and assembled as needed.

The test batch...YUMMY!

For work I put the Brie on top where you could see it. Either way works.

Spiced Apple Chutney & Brie Tartlets

            1/4 cup orange juice
            1/4 cup water
            3 Tbsp. firmly packed brown sugar
            3 Tbsp. apple cider vinegar
            1/2 tsp. cinnamon
            1/2 tsp. Kosher salt
            1/4 tsp. freshly ground black pepper
            2 shallots, minced
            1/2 jalapeno pepper, seeded and minced
                   or 1 tsp of jalapeño pepper hot sauce.
            1 clove garlic, minced
            2 Granny Smith apples, peeled, cored and finely diced
            2 tsp. Butter

            3-4 Boxes Filo Dough Tart Shells
            1 8oz wheel of Brie, rind removed and cut into ¼ inch squares

For Chutney, in small bowl, combine orange juice, water, brown sugar, vinegar,cinnamon, salt and pepper. Mix and set aside.
Melt 2 teaspoons butter in medium saucepan over medium heat. Add shallots, jalapeño and garlic and cook over medium heat, stirring occasionally, until shallots are tender, about 5 minutes. Stir in apples and orange juice mixture and bring to a simmer. Cover and cook over medium-low heat, stirring occasionally, until apples are tender, about 8 to 10 minutes. Remove from heat and let cool.

Preheat oven to 350 degrees. Place the tart shells evenly on a baking pan.
Place one square of Brie into each tart shell and spoon a small portion of the chutney over top (Or reverse it if you prefer). Fill each tart shell, but don’t overfill or you’ll have a mess on your baking sheet. Bake the tarts for 5 - 7 minutes or until the Brie is melted. Remove from oven and serve warm.

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