Cranberry Brie Tartlets are a deliciously festive and bite-sized appetizer that combines the creamy richness of Brie cheese with the tartness of fresh cranberries. These little pastry cups are filled with a savory-sweet mixture that perfectly balances the flavors, making them ideal for holiday parties, gatherings, or as a sophisticated snack. The buttery, flaky crust holds a creamy Brie center, topped with tangy cranberry sauce and a touch of fresh thyme for an aromatic finish. These tartlets are easy to make and sure to impress your guests with their vibrant colors and exceptional taste.
Ingredients:
- 1 sheet puff pastry, thawed
- 4 oz Brie cheese, rind removed and cut into small cubes
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1 tablespoon fresh thyme leaves (or rosemary, if preferred)
- 1 tablespoon honey (optional, for drizzling)
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or lightly grease the cups.
- Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. Using a round cookie cutter or a glass, cut the pastry into small circles that are slightly larger than the muffin cups. Press the circles into the muffin tin to form little pastry shells.
- Assemble the Tartlets: Place a small cube of Brie cheese into each puff pastry cup. Top with a spoonful of cranberry sauce, filling each tartlet about halfway.
- Bake the Tartlets: Place the muffin tin in the oven and bake for 12-15 minutes, or until the pastry is golden brown and the Brie has melted.
- Finish and Serve: Remove the tartlets from the oven and let them cool slightly. Sprinkle fresh thyme leaves over the top, and drizzle with a little honey if desired for added sweetness. Season with a pinch of salt and freshly ground black pepper.
These Cranberry Brie Tartlets are the perfect balance of creamy, savory, and sweet—ideal for holiday entertaining or anytime you want to add a touch of elegance to your appetizers.
