Cranberry sauce and brie mini tartelettes

Location the flour in the bowl of a food mill. Include the veggie reducing and pulse 5 times.

With the blades running, include the staying components till you get a cohesive mass. The dough must form a ball around the blades.

Wrap the dough in plastic and chill for 20 minutes in the fridge.

Once the time has actually passed, present the dough to 1/8″ and eliminate circles (you can utilize a cookie cutter or an upside down glass).

Press the dough in buttered mini tartlet tins. Reserve.

Pre-heat oven to 350 ° F convection.

Eliminate the skin from the brie (it does not melt well, so leave it for another usage). Cut the brie in small dices, and reserved.

Fill each mini tartlet with sufficient brie to reach the rim. Repeat till all brie is gone.

Location the tiny tartelettes tins on a flat pan and bake for about thirty minutes turning half the method through.

Location the cranberries, the cinnamon stick and the water in a big casserole. Give a boil and simmer for about thirty minutes.

Utilizing a food mill, procedure the cranberries. Eliminate the cinnamon stick briefly. The cranberry skins will be left on the food mill, while the pulp returns into the big casserole.

Return the cinnamon adhere to the pan, include the staying components and simmer for about 10 to 15 minutes till preferred consistency.

While the tartelettes are still hot from the oven, dollop about 1 tbs of cranberry sauce on every one.

Serve warm.