Brie Cranberry Tarts

Brie and cranberry tarts on white plate with thyme leaves.

5 from 4 votes

Brie Cranberry Tarts are a quick and easy recipe! A 2 bite finger food that is perfect as a party starter, these cranberry brie tarts need only minimal effort. Using store bought pastry you will be able to whip up these brie and cranberry tarts in a short period of time even when the unexpected occurs!

Prep Time8

Cook Time12

Total Time20

Course: Appetizer, Dessert

Cuisine: Western

Keyword: brie cranberry tarts

Servings:

Calories: 35kcal

Author: Adrianne

Ingredients

3 sheets shortcrust pastry thawed, Note 1
1 cup cranberry sauce Note 2
200 grams/ 7 oz brie cheese

To serve

thyme leaves removed from the sprigs

Instructions

Preheat your oven: to 180°C/400°F/gas 6.
Patty pan tins: use unsalted butter with baking paper to grease 2 x 12 hole patty pan tins. Then set aside.
Pastry: use a 6.5 cm (2.55 inches) cookie cutter to cut 24 pastry rounds. Place these cut rounds onto the greased patty pan tin. Then use your fingers to gently push the pastry into the rounds so that they stick to the tin.
Cranberry sauce: use a teaspoon to spoon a small amount of cranberry sauce (not more than a teaspoon) into the base of the tart shells.
Brie cheese: use a knife and cutting board to slice the wheel of cheese into pieces. Aim for at least 24 small pieces of the cheese.
Fill: place a piece (or 2) of the cut brie cheese on top of the cranberry sauce for each of the tarts. Repeat for all 24 tarts.
Oven bake: place the 2 patty pan tins onto the middle shelf of the preheated oven. Let the tarts bake for 12 minutes. Once the cook time is up, use oven mitts to remove the tart tins and place them onto a cooling rack. Let the tarts cool for a couple of minutes and then use a teaspoon to gently remove each tart and place it back onto the cooling rack.
To serve: sprinkle thyme leaves over the top of the baked tarts and serve warm.

Video

Notes

Note 1 - Shortcrust pastry: you will need 3 sheets of shortcrust pastry to make 24 tarts. It is best to remove the pastry from the freezer as a starting point to allow it to soften before working with it. If the pastry is too hard it will crack.
Note 2 - Cranberry sauce: you will find cranberry sauce in the aisle of the supermarket where the vinegars and mint sauces are. It has a thick jam like texture. Straight out of the jar, it will still have the form of the jar shape, so use a spoon and small bowl to soften it a little so that it has a soft texture that is easy to spoon into the tart shells.
Note 3 - Brie cheese: we do want to keep the rind on the cheese. This will make it easier to pick up the pieces from the cutting board after you have sliced them. You want to aim for at least 24 pieces so that each tart gets at least 1 piece of cheese. However, due to the shape of the wheel, you might find you end up with more than 24 small pieces. This is totally fine, simply them add the extra cheese to the tarts that have the smallest pieces of brie on top.

Nutrition