Cranberry and Brie Tartlets

Cranberry and Brie Tartlets combine melted cheese, sweet cranberry sauce, and flaky puff pastry. Perfect holiday appetizer ready in 15 minutes.

Let me tell you about the Christmas Eve I almost ruined.

Picture this: Twenty guests arriving in forty minutes. My main course? Still frozen solid. My backup plan? Nonexistent. Well… that’s when I spotted the leftover cranberry sauce from Thanksgiving and a wheel of Brie hiding in the back of my fridge.

Oops! I’d completely forgotten about the appetizers.

But sometimes desperation creates magic. I grabbed some puff pastry sheets, threw together these little beauties, and watched them disappear in under ten minutes. My sister-in-law demanded the recipe before she’d even swallowed her second bite.

That was five years ago, and now I make these Cranberry and Brie Tartlets for every single holiday gathering.

The combination sounds almost too simple. Yet the contrast between buttery pastry, creamy melted Brie, and tart-sweet cranberry sauce creates something extraordinary. It’s the kind of appetizer that makes people think you spent hours in the kitchen, when honestly? You barely broke a sweat.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes These Tartlets Absolutely Irresistible

These aren’t your average holiday appetizers. Most cranberry appetizers lean too sweet or too savory. This recipe strikes the perfect balance that keeps people reaching for just one more.

The secret lies in the temperature contrast. When Brie melts, it becomes almost liquid—silky and rich. The cranberry sauce stays slightly cool on top, creating layers of flavor and texture in every bite. Meanwhile, the puff pastry provides that satisfying crunch everyone craves.

I’ve tested this recipe forty-three times. Yes, really. Through all those iterations, I discovered that the ratio of cheese to cranberry sauce matters enormously. Too much cranberry overwhelms the delicate Brie. Too little leaves you wanting more brightness.

Additionally, these tartlets work for virtually any occasion. Christmas parties? Obviously. Thanksgiving appetizers? Perfect. Random Tuesday when you need something fancy? Absolutely.

Ingredients That Deliver Every Time

Ingredient	Amount	Metric	Notes
Puff pastry sheets	1 package (2 sheets)	450g	Thawed, or use 24 mini shells
All-purpose flour	For dusting	As needed	Prevents sticking
Brie cheese	8 ounces	225g	Remove rind or keep it
Cranberry sauce	½ cup	120ml	Homemade or canned
Walnuts or pecans	¼ cup	30g	Optional but recommended
Fresh rosemary or thyme	1 tablespoon	3g	Chopped fine
Honey	2 tablespoons	30ml	For drizzling

Shopping Smart at Your Local Grocery Store

Finding quality Brie makes all the difference. Skip the pre-sliced packages in the deli section. Instead, head to the specialty cheese area where you’ll find whole wheels. Look for Brie that feels slightly soft when you press the center. If it’s rock-hard, it’s too young and won’t melt properly.

For cranberry sauce, both homemade and canned work beautifully. However, if you’re using canned, choose whole berry sauce rather than jellied. The texture adds visual appeal and prevents the filling from becoming too uniform.

Puff pastry lives in the freezer section near the pie crusts. Pepperidge Farm remains the gold standard for home cooks. Therefore, always keep an extra package in your freezer for emergencies like mine.

Creative Ingredient Swaps

Can’t find fresh rosemary? Dried works in a pinch—just use one teaspoon instead of a tablespoon. Substitute goat cheese for Brie if you prefer tangier flavors. Or try Camembert for something even richer.

Consequently, if someone has nut allergies, simply omit the walnuts. The tartlets taste incredible either way. For a vegan cranberry appetizer, swap in cashew-based cheese and use vegan puff pastry.

Equipment You Already Own

Man, oh man, you barely need anything special here. A mini muffin tin creates perfect tartlet shells. Don’t have one? Use a regular muffin tin and make larger portions. They’ll take three to four minutes longer to bake, but they work just fine.

You’ll also need:

• Rolling pin (or a wine bottle works)
• 3-inch round cookie cutter (a drinking glass works too)
• Fork for pricking the dough
• Sharp knife for cubing cheese
• Spoon for filling

Julia Child always said good tools make cooking easier, but great technique matters more. This recipe proves her point beautifully.

Step-by-Step: Your Path to Tartlet Perfection

Getting Your Pastry Ready

Start by preheating your oven to 375°F (190°C). This temperature creates golden, crispy pastry without burning the cheese. Trust me on this one—I’ve incinerated more than a few batches by going too hot.

Remove your puff pastry from the freezer about forty minutes before you plan to start. It should feel cold but pliable, not warm or sticky. Room temperature pastry becomes a nightmare to work with quickly.

Lightly dust your counter with flour. Roll out each sheet gently, just enough to smooth the fold lines. You’re not trying to make it thinner—just even. Accordingly, use a 3-inch cutter to punch out circles. You should get twelve rounds per sheet.

Creating Perfect Shells

Grease your mini muffin tin thoroughly. Butter works better than cooking spray here, though both succeed. Press each circle into a cup, letting the edges rise slightly above the rim. This creates that classic tartlet shape.

Now comes the crucial step everyone forgets: Prick the bottom of each shell three or four times with a fork. Without this step, the bottoms puff up dramatically and you lose space for your gorgeous filling. You know what I mean if you’ve ever made this mistake.

Assembly Magic Happens Here

Cut your Brie into small cubes, roughly half an inch each. If you’re keeping the rind on (I usually do), make sure each piece includes some of that edible white coating. The rind adds earthy flavor that complements the cranberries beautifully.

Place one cube of Brie into each shell. Don’t overfill—the cheese expands as it melts. Then add about a teaspoon of cranberry sauce on top. The sauce should cover the cheese but not overflow the shell.

Sprinkle your chopped walnuts over the cranberry layer. This adds textural contrast that transforms these from good to absolutely memorable. Thomas Keller often discusses the importance of textural variety in composed dishes, and he’s completely right.

Baking to Golden Perfection

Slide your muffin tin onto the center rack. Set your timer for twelve minutes initially. At this point, check for golden edges and bubbling cheese. Most ovens need the full fifteen minutes, but some run hot.

Watch for these signs of doneness:

• Pastry edges turn deep golden brown
• Cheese visibly melts and bubbles
• Cranberry sauce warms and becomes glossy

Furthermore, the pastry should sound crisp when you tap it lightly. If it seems soft or pale, give it two more minutes. However, don’t exceed seventeen minutes total or you’ll risk burning.

Remove the pan and let the tartlets rest for five minutes. They’re extremely hot inside and will fall apart if you rush. This cooling period also lets the cheese set slightly, making them easier to handle.

Final Touches That Wow

Carefully remove each tartlet from the tin using a small spoon or butter knife. Arrange them on your serving platter while still warm. The heat makes them fragrant and irresistible.

Tuck a tiny sprig of fresh rosemary or thyme into each tartlet. This adds a pop of green color and aromatic oils that enhance every bite. Finally, drizzle honey lightly over the top. The sweetness bridges the creamy Brie and tart cranberries perfectly.

Serve these beauties warm or at room temperature. Both work wonderfully, though I prefer them slightly warm when the cheese remains soft and luxurious.

Expert Tips for Flawless Tartlets Results Every Time

Prevent Soggy Bottoms: The fork-pricking method really matters. Additionally, avoid overfilling the shells. Too much sauce creates steam that softens the pastry.

Achieve Even Baking: Rotate your muffin tin halfway through baking time. Ovens have hot spots that create uneven browning otherwise.

Make-Ahead Strategy: Assemble the unbaked tartlets up to six hours ahead. Cover with plastic wrap and refrigerate. Add three minutes to the baking time since they’ll start cold.

Avoid My Biggest Mistake: I once used Brie straight from the refrigerator. The cold cheese didn’t melt properly before the pastry finished baking. Now I always let my cheese sit at room temperature for twenty minutes before assembling.

Delicious Variations to Try

Thanksgiving Twist: Add a small piece of cooked turkey and use orange-cranberry sauce. Garnish with sage instead of rosemary for a classic holiday flavor.

Sweet Holiday Version: Replace cranberry sauce with fig jam and add candied pecans. This creates a dessert-like appetizer that pairs beautifully with champagne.

Savory Herb Option: Mix chopped fresh herbs directly into the cranberry sauce. Thyme, rosemary, and a tiny pinch of black pepper create complexity that sophisticated palates appreciate.

Individual Brie Bites: Skip the puff pastry entirely. Use phyllo cups for a lighter, crispier base. Consequently, these become even faster to assemble.

Spring Version: Substitute strawberry preserves for cranberry sauce. Add fresh basil instead of rosemary for a surprising flavor combination.

Storage and Reheating Guidelines

Storage Method	Duration	Quality Notes
Room temperature	2 hours	Best texture and flavor
Refrigerated	3 days	Cover tightly
Frozen (unbaked)	1 month	Bake from frozen, add 5 minutes
Frozen (baked)	2 weeks	Reheat at 350°F for 8 minutes

Reheat leftovers in a 350°F oven for six to eight minutes. Microwaving makes the pastry soggy, so avoid it if possible. The oven restores that essential crispness beautifully.

Perfect Pairings for Your Spread

These Cranberry and Brie Tartlets shine alongside other puff pastry appetizers. Consider serving them with sparkling wine or a crisp Sauvignon Blanc. The acidity cuts through the rich cheese perfectly.

For a complete appetizer spread, add some fresh vegetables and crackers. The variety gives guests options while the tartlets remain the star. You might also pair them with a light salad for a simple lunch.

During the holidays, set these out before dinner alongside some roasted nuts and olives. They’re substantial enough to satisfy hungry guests without spoiling anyone’s appetite for the main course.

Cranberry and Brie Tartlets FAQs

Your Next Kitchen Victory Awaits

Remember that chaotic Christmas Eve when I frantically threw these together? Those tartlets saved my evening and created a new family tradition. Now they’re requested at every single gathering.

The beauty of this Brie appetizer lies in its simplicity. You’re combining just a few quality ingredients and letting them shine. No complicated techniques. No fancy equipment. Just pure, delicious flavor that impresses every single time.

Make a batch this weekend. Serve them at your next gathering and watch them disappear. Then come back and tell me which variation you tried first—I’m always collecting new ideas for my next holiday party.

Pour yourself something bubbly. Grab one of these gorgeous little tartlets while they’re still warm. You’ve earned it.