Next Post
This post may contain affiliate links, please see our privacy policy for details.
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!
Cant wait to try these tarts. Have you tried freezing them? Was thinking freezing them raw? Thanks
HI Leanne, I have not frozen these, but I would imagine that could work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
These were wonderful! The only thing I did differently was to use some sugared cranberries I’d already prepared and had on hand. ( my family doesn’t care for cinnamon on any fruit except apples). They were just sweet enough and everyone loved the combination of the sugared berries, the sweet fig jam, and the melty Brie. Thank you, and have a wonderful holiday season!
I am so glad you all enjoyed these! I hope you have a wonderful holiday season as well! xTieghan
Did you mean 4 x 6 inches? That seems huge for an appetizer? I was thinking max 2 x 3 inches…Please advise!
Hi Ellen! Yes, 2×3 is more accurate, but honestly I don’t measure. I just cute into 9 equal rectangles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I’m planning to make this later today. Do the cranberries get soft enough just in the baking process or do I need to cook them first before topping the cheese?
Hey Donna, no need to pre-cook the cranberries, they will roast in the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Will these be good at room temp?
Hey Erin! These are best warm, but definitely still delicious at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could one substitute fresh cranberries for dry ones..?? Thanks!!
HI! I am sure that will be just fine. I would use an equal amount and little less honey since dried cranberries are sweetened. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think the brie and cranberry tarts could be made in a
phyllo cup? they look so good!
Hey Laura! I am sure that will work great. Fun idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Should they be refrigerated if not eaten immediately? Wanting to make them the night before Thanksgiving.
Hey Amanda! Yes, you should keep these in the fridge, then warm. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These look delicious. Could you use a different cheese besides Brie? Havarti maybe? Thanks!
Hi there! Yes of course! Love the sound of using havarti, yum!! These are great to make ahead. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You leave the rind on?
Hey Melissa, yes I leave the rind on. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The puff pastry I purchased at Whole Foods came in a round so I made this like a pizza and served it for breakfast to high praise! I’ll be making it for breakfast again on Thanksgiving morning.
I love that! Thank you so much Sandra! xTieghan
I made these and they are delicious. I do have some left over. How should I keep them?
HI! You can keep the leftovers in the fridge for up to 4 days. Please let me know if you have any other questions. I am so glad love this recipe! Thank you! xTieghan
Looks amazing! You mention to cut each sheet of puff pastry into 6 rectangles, but since there are different kinds of puff pastry, approximately how big should each rectangle be cut?
Hi Lucy! Roughly about 2×3 or 2×4 inches. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have a tearoom and these look perfect to serve for the holidays. How well do they freeze?
Hey Linda, once baked these freeze well for up to 3 months. I would warm from frozen in the oven for 15-20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Hello,
What berries would you recommend as a substitute for cranberries? I can’t find them in store, apparently they’re not in season during Christmas. Can you use a frozen berry mix?
What does the beaten egg do? I assume it won’t take the whole egg to brush on the edges, so I don’t want to waste most of the egg. Or do you use the whole egg? Thanks!
HI! You can use frozen berries, fresh grapes, or apples! That will be delicious! The egg helps the pastry brown, you can omit the egg if you would prefer not to use it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?