Few are those who can resist these golden-baked tarts. Bright cherry flavour is married to creamy Brie in puff pastry, resulting in these tiny, crispy temptations. Nothing could be easier to make.

1	pkg (450 g) puff pastry, rolled into two 10-inch (25 cm) squares	1
4 oz	triple cream Brie cheese, cubed	125 g
1 cup	Ontario Chilled and Pitted Cherries, thawed and drained	250 mL
2 tbsp	sweet chili sauce	30 mL

Cut each piece of pastry into sixteen 2-inch (5 cm) squares. Fit into tartlet or mini muffin shells. Top each with a piece of Brie, 1 tsp (5 mL) of cherries and 1/4 tsp (1 mL) chili sauce.

Bake in the centre of a 400 F (200 C) oven for 15 minutes or until the pastry is puffed and golden and the filling is bubbly. Let cool slightly.

Serve warm.

Makes 32 pieces