Easy, Make-Ahead Cranberry Brie Tartlets
All you need is 5 ingredients and 30 minutes to make this easy and festive holiday appetizer! These cranberry brie tartlets have puff pastry, pecans, and rosemary - all the best flavors of autumn and winter. Pop open a bottle of bubbly and lean into the coziness of the season!
Ingredients
Cranberry Brie Tartlets
- 1 sheet puff pastry, preferably all-butter, thawed (260 grams)
- 1/2 cup jarred cranberry compote or jam, or use the recipe below (160 grams)
- 6 ounces brie cheese, cubed (190 grams)
- 24 pecan halves
- 1 teaspoon minced fresh rosemary, plus sprigs for garnish
Cranberry Orange Compote
- 12 ounces fresh or frozen cranberries (120 grams)
- 1/3 cup fresh orange juice (80 milliliters)
- 2/3 cup water (160 milliliters)
- 3/4 cup brown sugar, packed (160 grams)
- 1 teaspoon orange zest
Equipment
- Mini muffin pan (24-cup)
Instructions
Cranberry Brie Tartlets
- Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin pan.
- Use a rolling pin to roll the sheet of puff pastry into an 8x12-inch rectangle. (If the puff pastry is sticking, dust the surface with a small amount of all-purpose flour.) Using a sharp knife or pizza cutter, slice the puff pastry into 4 even strips length-wise. Then, cut the puff pastry cross-wise into 6 even strips so you have 24 2x2-inch squares. Press the puff pastry squares into the cups of the mini muffin pan with a pastry tamper or the handle of a wood spoon. Use the tines of a fork to dock the bottoms of the puff pastry cups 2-3 times each.
- Fill each puff pastry cup with 1 teaspoon of cranberry compote, 1 cube of brie, and 1 pecan half. Bake the tartlets for 17-20 minutes, until the filling is bubbly and the puff pastry is golden-brown.
- Transfer the tartlets to a platter and sprinkle them with the fresh rosemary. Add sprigs of rosemary for garnish, if desired. Enjoy the tartlets warm or at room temperature.
Cranberry Orange Compote
- Mix the cranberries, orange juice, water, and brown sugar together in a skillet or saucepan. Bring the mixture to a boil, stirring occasionally, over medium-high heat.
- Reduce the heat to medium-low and simmer the berries, stirring often, for 15-20 minutes or until the juices are thickened and the berries have burst. When you drag a spoon through the sauce, there should be a trail and the compote should mostly hold its shape.
- Remove the compote from the heat and stir in the orange zest. Transfer the compote to a bowl and let it cool completely. It will thicken more as it cools.
Notes
Keep the puff pastry chilled. Cold puff pastry is key for those flaky layers. If it gets too warm, pop it back in the fridge for 10 minutes or so.
Make sure the brie is cold from the fridge when you cube it. It will make it so much easier to slice!
Do not use canned or jellied cranberry sauce for this recipe or it will melt all over. Instead, use cranberry preserves or cranberry compote (store-bought or homemade will work).
If the filling bubbles out of the tartlets, don't stress. Just gently nudge the filling back into the puff pastry with a spoon.
If you're making homemade cranberry compote, make sure to zest the orange before you juice it! It's much harder to zest an orange once it's already cut in half.
Serving: 1tartlet, Calories: 94kcal, Carbohydrates: 7g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 70mg, Fiber: 0.29g, Sugar: 1g, Calcium: 14mg, Iron: 0.34mg
Did you make this recipe?Tag @sundaytable.co on Instagram!