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These Cranberry Brie Pastry Tarts are my favorite last-minute appetizer. They’re quick, easy, and most importantly, everyone loves them! Puff pastry, creamy brie, and fresh cranberries all baked together to create the perfect cheese filled mini tarts. Finish each tart off with a little fresh thyme for a festive appetizer that’s perfect for holiday entertaining.
Happy day before Thanksgiving! I hope everyone is just as excited as I am. We have all of the family here…and then some…for tomorrow’s big meal. My parents house is very full, and will continue to be through the weekend.
I know this might sound cheesy, but I’m feeling extra thankful this year. It’s been such a busy year. The last two months have been non-stop, and filled with a lot of work and not enough sleep…and I would not change it for a thing. I’m just so excited for all the growth that HBH has seen this year. And so thankful for all you, who loyally read my rambles day in and day out.
It’s funny, when I’m writing each day’s new blog post I never think about how many people will read it, or what you guys might think. I just write and share my life with you all. I love that this space feels like I’m chatting with friends every single day. It’s truly the best, and I’m very thankful to have SO many of you to talk and share my recipes with daily!
Since we’re down to the wire, and somehow Thanksgiving is tomorrow. I wanted to share an incredibly easy recipe that’s also incredibly delicious.
Enter these cranberry brie pastry tarts.
These tarts are hands down one of the most delicious appetizers you can serve up. They still have a nice classic holiday flavor combo. But they’re made into cute tarts that are the best little three bite appetizers. They’re perfect for tomorrow, or any other party this holiday season.
I mentioned the other day that one of my go-to short cut ingredients is puff pastry. I kind of love it. Puff pastry is great for quick dinners, beyond delicious appetizers, and sweet desserts.
That said, if there’s one thing I love to use puff pastry for the most, it’s brie. Brie and puff pastry are like peanut butter and jelly. They’re delicious on their own, but better together (really throwing out all the cheesy lines today…).
As you can imagine, these are simple, but don’t let that fool you, they are so good. I guarantee that if you put these on your appetizer table, every last tart will be gone in minutes.
Start by mixing fresh cranberries with a little brown sugar and cinnamon. Since we’re using fresh cranberries it’s necessary to sweeten them with some form of sugar, or they’ll be too tart to eat. I like to use anywhere from 3 to 4 tablespoons of sugar, but use more or less to you taste. The cinnamon adds the perfect warming touch that pairs nicely with the tart cranberries and creamy brie.
Now, cut each sheet of pastry into rectangles and spread with fig preserves. The preserves add another layer of flavor and also help to balance the cranberry’s tartness. You could also use an equal amount of maple syrup or honey.
Top the preserves with slices of brie, add the cranberries, throw them in the oven, and done.
Quick, easy, and perfect.
When these come out of the oven, some of the brie may have melted over the sides of the pastry. Don’t worry, this is totally fine. You just need to scoop any brie that melted off, back onto the tarts. Brie is a melty cheese, so just be aware that will most likely happen.
In my opinion, the meltier and messier the tarts are, the better.
I finished each tart off with some fresh thyme leaves for a pop of festive green color, and a hint of savory flavor. It’s hard to describe just how good these are, but if you love cranberries, and you love brie, you must make these mini tarts.
Promise, they will be the favorite appetizer of the night! I am very much looking forward to making them tomorrow for my family.
Hoping you all have a very wonderful Thanksgiving, full of good food, family, and friends! If you need any last minutes recipe ideas, check out my Thanksgiving menu.
Taking tomorrow off to cook (I’ll be on Instagram though, with fun behind the scenes stories). I’ll be back on Friday with my first ever pot pie recipe!
Happy Thanksgiving!
If you make these cranberry brie tarts be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video Here:
Cranberry Brie Tarts from Half Baked Harvest on Vimeo.
Cranberry Brie Tarts
Servings: 12 makes
Calories Per Serving: 777 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon salted butter, melted
- 2 cups fresh cranberries
- 2-4 tablespoons brown sugar, use more or less to your taste (I use 2 tablespoons)
- 1/4 teaspoon ground cinnamon
- 2 sheets (1 box) frozen puff pastry, thawed
- 2 (8 ounce) wheels of Brie, each cut into 12 slices (leave the rind on)
- 1/3 cup fig preserves
- 1 egg, beaten
- coarse sugar, for sprinkling
- fresh thyme, for serving
Instructions
- 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.2. In a medium bowl, combine the butter, cranberries, brown sugar, and cinnamon. 3. Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly (see above photo). 4. Fold the edges of the pastry inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar. 4. Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme. Serve and enjoy!
This was the perfect addition to our cheese & charcuterie board! It was so delicious 🙂
I am so glad to hear that! Thank you Heather!
Hi Tieghan,
I made these for Christmas and they were a hit! I did make a few adjustments: used Puff Pastry shells; heated the cranberries, butter, 1/2 cup of brown sugar and cinnamon until the cranberries were slightly softened; followed the remaining directions and spooned the cranberry mixture over the fig preserves and cheese. Turned out wonderful!
I am so glad you loved this Susan! Thank you!
I’ve made these a few times now for parties and they are always festive and delicious – and easy! I made them in mini muffin pans instead for a more bite sized appetizer – but today I will make them exactly as written YUMMY either way!
Thank you so much Kris!
Hello! Could you sub the cranberries for pomegranate or another fruit for Christmas?
HI! I think pomegranates will be delicious! Great idea! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Do these keep well in the fridge after baked? If so, would you warm them in the oven?
HI! Yes, they keep well and yes, I would rewarm in the oven for best taste! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
I love you recipes. I do not consider myself to be a good cook, but you make everything appear so easy. I made the above and although it was good, it wasn’t great. It was my first time to work with puff pastry and I am guessing that it was still slightly frozen. My husband refuses to eat anything with figs, so I used a grape/cranberry spread. I also think that I cut the brie into larger pieces than I should have as they were not as creamy as yours. And lastly, could I used craisins as apposed to fresh cranberries as they were very tart. I really would appreciate your feedback as I will be trying this again. Thank so much for sharing your love of cooking with us!!!
Hi Melanie, it’s import to use cold puff pastry, but the pastry should not be frozen when you work with it. I am sure the cranberry spread was great! Next time, try slicing the brie smaller if you feel you cut the pieces too large. I am not a fan of crasins, so I do recommend using fresh cranberries as the recipe directs. Please let me know if you have any other questions. Glad you enjoyed this recipe. Thanks so much!! xTieghan ?
These were amazing. Going to be on rotation now in my house. Thank you so much!
I am so glad you loved these Lauren! Thank you!
If I wanted to make this for a crowd could I make a large several large tarts and cut into pieces?
HI! Yes, you can make several large tarts. That will work great!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Should these be served warm right out the oven or can I make them ahead of time, about an hour or so before guests arrive?
HI! I like these best right out of the oven, but you can serve room temp if needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Is there any reason I couldn’t use the whole sheet of puff pastry, put on the ingredients, and then cut it into squares after it’s baked?
Hey Debra! You can certainly do that. I am sure it will be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Can I serve these cold?
I do think these are best served warm, but warm temp is OK too. I don’t recommend serving them cold. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Do you serve warm or room temp? Was wondering if I could make aheadahead?
I like to serve these warm, but they are great room temp. as well. I would recommend making ahead, but warming before serving. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
These tasted good but when the pastry puffed up all of the Brie and cranberries melted off and so they looked crappy. Next time I’ll make puff pastry cups and put the filling in!
Hi Alissa! I hope these turn out better for you the next time you make them! I am glad they still tasted good!
What a great recipe. I was able to pick up everything at Trader Joe’s. My slight divination was to replace the sugar and cinnamon with some leftover cranberry sauce.
I am so glad you loved this recipe! Thank you!
Dear Tieghan,
thank you for this great and quick recipe. I made them tonight for last-minute guests. They tasted amazing (were not quite so pretty as yours, though, but I’ll keep trying!) and everyone ate several. I happened to find cranberries here in Germany, and now my mum in Italy will try to make them, too, but first I have to try to explain to her what cranberries are, since she’s never seen them.
Love your blog and will try more recipes.
Un abbraccio,
Chiara
Hi Chiara! I am so glad you loved this recipe and it turned out amazing for you and your guests! I hope your mom loves this recipe as well! Thank you!