8 ounces Cabot Seriously Sharp Cheddar, diced (about 2 cups)
1 cup half-and-half
1 large egg, lightly beaten
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon white pepper
2 sheets puff pastry (in freezer section of grocery store), thawed
½ cup dried cranberries
½ cup dried blueberries
½ cup chopped pecans
12-cup silicon or teflon-coated muffin pan
PREHEAT oven to 350°F.
CUT cheese into small dice; set aside in refrigerator.
COMBINE half-and-half, egg, cinnamon, nutmeg, salt and pepper in mixing bowl.
SPREAD out 1 sheet puff pastry, on work surface. Cut into thirds along fold lines. Cut each strip crosswise into 3 squares, for 9 squares total.
CUT fourth strip from second pastry sheet and cut into 3 more squares. (Reserve remainder for another use.)
PRESS one pastry square down into each muffin cup. Fill each to top with some of cheese, cranberries, blueberries and pecans.
LADLE some of half-and-half mixture into each tart, but do not fill past top of pastry.
Bake for 15 to 20 minutes, or until pastry is golden and cream mixture is set.
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