Instead of raspberry, use your favorite fruit spread; try strawberry or apricot.
There is no need to thaw the frozen fillo shells; simply arrange them on a cookie sheet, fill and bake.
The Brie is baked in the fillo shells first, without the fruit spread, because the cheese bubbles up as it melts. The fruit spread is spooned over the melted Brie so the fruit will stay inside the shells when they are heated a second time.
For a surprising bit of flavor and texture, place a walnut half underneath Brie cheese. Just before serving, garnish the tarts with tiny mint leaves.