You will absolutely love these tiny little tartlets of tender Brie puff pastry you can buzz up in your Cuisinart! They are fabulous to serve with Champagne as an Amuse Bouche, for a special dinner, or as a passed hors d’oeuvre for a cocktail party, anytime. What makes them even better is that the pastry can be made (and frozen) as much as a month in advance, and the tiny tarts completely assembled (except for brushing with the rosemary oil and baking) and kept stacked in your refrigerator the day of your party to be baked as needed. I can't take the credit ... These were created by my dear friend and mentor, Judith Dunbar Hines when we worked together at The Chicago Caterers (but I must have made them at least a thousand times since then.

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