We visited Minty Synth’s beautiful home this past weekend to enjoy pastries and brunch mojitos! If you haven’t seen Cynthia’s renovated space, head over to her blog or check out the piece that West Elm wrote up on Front + Main (photographed by our very own Mia Blessinger).
We asked Cynthia what appetizer we should pair our brunch-worthy mojitos with and she said “Surprise me!”. We knew that only good things happen when you combine pastry with cheese and fruit, so we took that route.
However, our spicy honey obsession came in handy because a little extra kick is exactly what these Blueberry Brie Tarts needed.
We didn’t necessarily intend for our choice of fruit to pair so beautifully with our favorite blue wall in Cynthia’s dining room but that is exactly what happened.
This pastry has it all: Blueberries bursting with summer flavor, creamy Brie, spicy honey that adds a welcome warmth and a sprinkle of sea salt to bring it all together. Don’t let the photos fool you, those bites were not originally part of the shoot. We just really wanted to dig in!
Seconds anyone? 12 tarts are great for an addition to your dinner party as either an appetizer or a dessert (pair with an affogato). But our favorite way to eat is at brunch with our mojitos (recipe on Thursday). Cheers!
Blueberry Brie Tarts with Spicy Honey
Blueberries bursting with summer flavor, creamy Brie, spicy honey that adds a welcome warmth and a sprinkle of sea salt to bring it all together.
Makes: 12 tarts
- 1 Package of Puff Pastry (2 sheets)
- 1 lb frozen blueberries
- 1/4 cup sugar
- 1/4 cup Water
- 2 TBSP Cornstarch
- 1/3 lbs brie cheese
- 1 cup honey
- 1 tsp red pepper flakes
- 1/4 tsp ancho chile powder
- 1/4 tsp cayenne pepper powder
- 1 egg
- Preheat oven to 425 degrees.
- In a medium pan, place frozen blueberries, 1/4 cup sugar, 1/4 cup water and cornstarch. Heat over medium heat until blueberries are thawed and sauce thickens. About 7 minutes. Remove from heat and allow to cool.
- In a small saucepan, combine honey, red pepper flakes, and both chile powders. Heat on medium low until honey is warmed through and spices are mixed throughout. Remove from heat and allow to cool while pastries are in the oven.
- After puff pastry thaws, unroll each sheet and cut them into 6 equal pieces. You will have 12 total.
- Combine egg and 2 TBSP water to create egg wash.
- Line 2 baking sheets with parchment paper and divide the 12 pieces of pastry between them. Place a slice of brie cheese on each, sprinkle with sea salt, then spoon each with a 2 TBSP scoop of blueberries. Brush egg wash on any dough showing on each pastry. Bake at 425 for 12-15 minutes or until golden around edges.
- Drizzle spicy honey on each tart and enjoy!