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Savory Brisket Jam and Smoked Gouda Tarts - J Dub By Design™

Brisket Jam and Smoked Gouda Tarts


  • 1 1/2 cups brisket jam
  • 1 block cream cheese, softened
  • 8 ounces of smoked gouda, shredded
  • 2 Tablespoon butter, melted
  • 1 teaspoon granulated garlic
  • 2 containers crescent rolls


  1. Preheat oven to 375 degrees Fahrenheit.
  2. If you are removing brisket jam from the refrigerator that you made ahead of time, re-heat the brisket jam on the range until fats are combined.
  3. Mix the softened cream cheese and gouda.  It will not be smooth.  It will be crumbly.
  4. Remove the crescent rolls from one of the containers.
  5. Keep one section of 4 crescents together.  Set the other section to the side.
  6. Sprinkle a surface lightly with flour and place the section on the flour.
  7. Gently seal the dotted lines of the crescent dough to create one solid piece of dough.
  8. Flour a rolling pin, and lightly roll the dough to create a bigger, thinner rectangle of dough.
  9. Cut the dough vertically down the center so that is in two even halves.
  10. Cut the dough horizontally in three even sections, this will give you 6 squares of dough.
  11. Repeat the process with the second section of the original container as well as the second container of crescent dough.  This will give you 24 tarts.
  12. Grease your muffin tins.
  13. Place the squares of dough in the tins.
  14. Add the granulated garlic to the melted butter.
  15. Then gently brush the butter onto the squares.
  16. Place 1 1/2 teaspoons of the gouda mixture onto the dough.
  17. Top with a hearty scoop of the brisket jam.
  18. Place another 1 1/2 teaspoons of the gouda mixture on top of the brisket jam.
  19. Repeat the process with the remaining squares.
  20. If you have any butter left, gently brush it over the top of the cheese.
  21. Bake in the oven for 12-15 minutes until the dough is a golden brown.
  22. Remove from the oven and allow to sit in the tins for 5 minutes before removing to a cooling rack to finish cooling.
  23. Serve immediately.


These tarts are delicious as is, but you can also top them with a dollop of my chipotle crema.

  • 2 chipotle peppers in adobo sauce
  • 1/4 cup mayo
  • 1/4 sour cream
  • 1 teaspoon granulated garlic
  • 1 teaspoon chicken bouillion
  • juice of one lime

Mix it all together.  Chill.

  • Prep Time: 10 minutes
  • Cook Time: 12
  • Category: Appetizers
  • Cuisine: American

Keywords: brisket jam, tarts, smoked gouda, appetizer