These cheese tarts are filled with melted brie cheese with sweet and tart fruit preserves. An elegant choice to grace your holiday appetizer table.
The holiday season is here! We’ve started listening to the Christmas songs in the car as this is my children’s favorite holiday.
Before you get too busy with holiday shopping, vacation plans, and cooking for the families, I’m here to share one of our family favorites, a super easy, and delicious Cheese Tart recipe (#warmtraditions).
Watch How To Make Cheese Tart
Delicious warm cheese tart with soft melted brie cheese and flavorful fruit preserves in a crispy crust.
4 Key Ingredients for Cheese Tart (and that’s it!)
The Pillsbury Crescents© Rolls
The reason why this recipe is so easy is because we use Pillsbury Crescents© dinner rolls that come ready to use. I just stopped by Walmart to pick up some on the way home. You can make homemade dough, but today’s tarts are all about quick, easy, and delicious! We’ll be ready to serve in 30 minutes!
The best choice would be creamy cheese such as Brie. Its mild flavor goes really well with almost any fruit. You don’t want to overpower the tart with cheese that has a strong flavor. However, if you don’t have access to Brie cheese, cream cheese can be used instead.
The Preserves of Your Choice
Pick your favorite preserves that suit your party’s theme or season. If you preserved fruits in the summer, definitely use your homemade preserves to add a personal touch.
I love figs in baked goods, so that’s a must for me. My son loves mango chutney with his tarts and my daughter usually picks either apricot or strawberry. What will be your pick?
Egg wash is actually optional, but it’s just one last magical touch to make the tart shiny and golden. Normally, one or two tablespoons of water or milk are used with one whole egg. When you use less liquid, the luster is darker. Whisk the two ingredients together and brush on top of the tarts.
Make Cheese Tart Ahead of Time
You can make these tarts a day in advance. If you do, make sure to take the tarts out from the oven 1-2 minute earlier (tart doesn’t have to be golden brown yet). Once they are cooled, cover and store in the refrigerator. When you’re ready to serve, put them back in the oven to puff up the pastry and let the cheese bubble. This time, the tart will be beautiful and slightly browned for the final presentation.
These little tarts or tartlets will be popular in all ages for any dinner party or special occasion! I hope you enjoy making Cheese Tart! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
- 1 package Pillsbury crescent dinner rolls (8 oz)
- 8 oz Brie cheese (227 g; or cream cheese)
- ¼ cup preserves of your choice (4 Tbsp: I used Mango chutney, apricot, and fig)
- 1 large egg
- 1-2 Tbsp water (or milk, less liquid for darker color)
Gather all the ingredients. Preheat oven to 375° F (190° C).
- Gently roll out Crescent dough on the working surface. Use your fingers or a rolling pin to seal seams and perforations, and press out.
- Use a 2 ½” round cookie cutter or biscuit cutter to cut out 24 circles.
When you need to roll out the dough for the second time, you might need to sprinkle all-purpose flour on the surface to prevent the dough from sticking.
- Place the circle dough sheet on ungreased mini muffin cups and press onto the bottoms and up the sides.
Scoop ½ tsp to 1 tsp Brie cheese and place in each cup.
Put ½ tsp preserves of your choice on top.
Make an egg wash by whisking the egg and water (or milk). Brush the top of the pastry with the egg wash.
- Bake at 375° F (190° C) for 10-12 minutes or until the pastry is puffed, cheese is bubbling, and edges are lightly browned.
- Remove from the pan and let it cool for 5 minutes. Transfer the tarts to a wire rack to cool. Serve warm or room temperature.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.