Apple Cranberry Chutney Tart

Cranberry Apple Chutney Tart

A sophisticated savory sweet sensation


  • 1 Pillsbury® Refrigerated Pie Crust, thawed
  • 8 teaspoons of Stonewall Kitchen® Apple Cranberry Chutney
  • 2 Golden Delicious apples, cored, and thinly sliced
  • Sprinkle of lemon juice
  • Cinnamon sugar to taste


Divide refrigerated pie crust sheet into 4.  Press each piece onto an individual sized round porcelain flan dish.

For each dish, spread 2 teaspoons of chutney and arrange slices from half an apple.  Sprinkle apples with lemon juice and cinnamon sugar as desired.

Bake at 350° for 30 minutes or so, until bubbly.

Serve warm.

Cook’s note:

  • Be our guest and substitute your favorite chutney.

Copyright © 2014 My Cooking Nirvana.  All rights reserved.

Brie With Bounty Of Dried Fruits

Brie with Bounty of Dried Fruits

The Cheese Stands Alone

From our friend


  • Wedge of Brie cheese or small round
  • Assorted dried fruits:  Cranberries, cherries, blueberries, dates, apricots, raisins, plums, prunes
  •  Tablespoon of honey


Dice the assorted dried fruits of your choice.  Mix with honey; enough to adhere to cheese.

Arrange the fruit on top of Brie in a fashion pleasing to the eye.

Serve with French bread or favorite crackers or crostini.

Bon Appétit!

Cook’s note:

  • Be our guest and substitute your favorite dried fruits.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.


Cranberry Mango Brie Tartlet

Cranberry Mango Brie Tartlets

A sweet and savory treat all-in-one!

Serves 12


  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 6 teaspoons New England Cranberry Co.®  Cranberry Mango Chutney*
  • 6 teaspoons Alouette® Crème de Brie® Spreadable Cheese
  • Sprig of thyme
  • Sprinkle of crushed red pepper
  • Dash of extra-virgin olive oil


  1. Preheat oven to 375°F.
  2. Lightly flour surface and unfold thawed pastry sheet.  Divide pastry sheet into 12 squares, 2 ½ inches per side.  Press the pastry squares gently into 12 greased mini-muffin pan cups.*
  3. Layer each mini-muffin pan cup with ½ teaspoon chutney, followed by ½ teaspoon brie, a few leaves of thyme, a sprinkle of crushed red pepper, topped with a dash of olive oil.
  4. Bake for 20 minutes or until the tartlets are golden brown. Allow the tartlets to cool for 5 minutes before enjoying.  Bon Appétit!

Cook’s note: 

  • Although I used cranberry mango, be my guest and substitute your favorite chutney.
  • If using a 24 cup mini-muffin pan, as I did, fill the 12 remaining cups with water.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.