Cranberry Brie Mini Tarts

Cranberry Brie Mini Tarts tuck creamy brie and cranberry sauce into crisp puff pastry cups. The pastry rises around the filling and turns golden at the edges. Chopped pecans add a little crunch. These small bites fit neatly on a holiday appetizer platter.

Why I Love This Recipe

The pastry does most of the work, so a few ingredients become a pretty appetizer. Tangy cranberry sauce keeps the rich cheese balanced, and the small portions are easy to set out for guests.

• Short ingredient list: Store-bought pastry keeps preparation simple.
• Sweet and savory: Cranberry sauce pairs well with mild brie.
• Party-friendly shape: Small cups are easy to arrange on a platter.

What You’ll Need

• Servings: 12 (2 tarts per serving)
• Yield: 24 mini tarts
• Prep Time: 20 minutes, plus pastry thawing as directed on package
• Cook Time: 18 minutes
• Rest Time: 5 minutes
• Total Time: 43 minutes, excluding pastry thawing
• Oven Temperature: 400°F (200°C)
• Pan: 24-cup mini muffin pan
• 1 sheet frozen puff pastry (about 8.6 oz / 245 g), thawed but cold
• 1 tablespoon all-purpose flour, for rolling
• 6 oz brie (170 g), chilled and cut into 24 small cubes
• 1/2 cup whole-berry cranberry sauce (120 g)
• 1/4 cup pecans (28 g), finely chopped

Tools You Need

• 24-cup mini muffin pan
• Rolling pin
• Wooden cutting board
• Pizza wheel
• Measuring cups and spoons
• Cooling rack

How to Make Cranberry Brie Mini Tarts

Follow these steps, checking the texture as you go.

Step 1: Shape the Pastry Cups

Preheat the oven to 400°F (200°C).

Dust a wooden cutting board with 1 tablespoon all-purpose flour.

Roll 1 thawed but cold puff pastry sheet (about 8.6 oz) into a 10-by-15-inch rectangle.

Cut into 24 equal squares using a pizza wheel: 4 rows along the short side and 6 along the long side.

Press one square into each well of a 24-cup mini muffin pan, leaving the four corners above the rim.

Step 2: Fill the Cups

Place 6 oz chilled brie, cut into 24 small cubes, in the cups, one cube per cup. Leave the rind on or remove it before cutting.

Divide 1/2 cup whole-berry cranberry sauce among the cups, about 1 teaspoon per tart.

Scatter 1/4 cup finely chopped pecans across the 24 fillings.

If the pastry has softened, refrigerate the filled pan for 10 minutes before baking; add this time to the total.

Step 3: Bake and Rest

Bake for 16–18 minutes, until the pastry is deep golden at the edges and cooked at the base and the brie is melted.

Rest in the pan for 5 minutes.

Ease each tart out gently with a small spoon so the pastry corners stay intact.

Step 4: Serve

Arrange the 24 tarts on a platter with fresh pear slices alongside. Plan on 2 tarts per serving and serve soon after baking for the crispest pastry.

Why This Recipe Works (Quick Science)

Cold puff pastry contains thin layers of dough and fat. Oven heat separates those layers and creates a crisp shell. A small amount of cheese melts into the center without weighing it down. Cranberry sauce adds acidity, while pecans bring a toasted finish.

Common Mistakes to Avoid

• Letting pastry get warm: Soft pastry is harder to shape and rises less evenly.
• Overfilling the cups: Excess cheese or sauce can spill into the pan.
• Removing tarts immediately: A short rest helps the filling settle.

What to Serve With Cranberry Brie Mini Tarts

Fresh pear slices bring a crisp, mild contrast to the creamy brie and cranberry filling.

Make-Ahead and Storage

Refrigerate cooled tarts in a covered container for up to 3 days. Reheat at 350°F (175°C) for 8–10 minutes on a baking sheet. The pastry is best the day it is baked. Assemble up to 4 hours ahead, cover, and refrigerate until ready to bake.

Macros Information

Estimated per serving, excluding optional serving sides. Values vary with ingredient brands and portion size.

• Calories: 160 kcal
• Protein: 4 g
• Carbohydrates: 13 g
• Fat: 11 g
• Saturated Fat: 4 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 135 mg

Frequently Asked Questions (FAQ)

Q: Should I remove the brie rind?

A: It is edible and can stay on. Remove it if you prefer a smoother filling.

Q: Can I use jellied cranberry sauce?

A: Yes. Use the same amount and divide it into small spoonfuls.

Q: Can I leave out the pecans?

A: Yes. For an allergy, also check the pastry and other ingredients for relevant labeling.

Q: Do I need to grease the pan?

A: A good nonstick pan usually releases the buttery pastry well. Follow the pan manufacturer’s guidance if its coating is worn.

Q: Can I use crescent dough?

A: It can work, but the cups will be softer and less flaky. Watch closely because baking time may change.

Q: Can I make them ahead?

A: Assemble and refrigerate for up to 4 hours. Bake near serving time.

Q: Why are the bottoms soft?

A: The pastry may need more baking time, or the cups may contain too much sauce.

Q: Can I freeze the baked tarts?

A: Yes, for up to 1 month. Reheat from frozen at 350°F (175°C) until the filling is heated through and the pastry is crisp.

Final Thoughts

Cranberry Brie Mini Tarts brings together simple ingredients and a satisfying mix of textures. Give the resting or cooling time the same care as the baking time, and add your serving side when you are ready to eat. Leave a comment with your favorite variation. Happy cooking!