1. Can I make Cranberry Brie Tartlets ahead of time?

Yes, Cranberry Brie Tartlets can be made ahead. The best method is to bake them completely, allow them to cool, and then refrigerate in an airtight container for up to 3 days. To serve, reheat in the oven at 350°F for 5–10 minutes to restore their crispness and warmth.

2. Can I freeze Cranberry Brie Tartlets?

Absolutely. Once baked and cooled, arrange the tartlets in a single layer in an airtight container. Place parchment paper between layers if stacking. Freeze for up to 1 month. Reheat straight from frozen at 350°F for 10–15 minutes until warmed through and crispy again.

3. What’s the best cranberry filling to use?

For the best results, use a thick cranberry compote or cranberry preserves — not jellied or canned cranberry sauce. A thick, jam-like consistency helps the tartlets hold their shape and prevents sogginess. You can also make a quick homemade cranberry-orange compote using fresh or frozen berries for a deeper flavor.

Cranberry Brie Tartlets – Easy Holiday Appetizer

Name: Cranberry Brie Tartlets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 sheet puff pastry (260g), preferably all-butter, thawed; 1/2 cup cranberry compote or jam (160g); 6 oz brie cheese (190g), cut into 24 cubes; 24 pecan halves; 1 tsp minced fresh rosemary, plus sprigs for garnish

Description

These Cranberry Brie Tartlets are the perfect 5-ingredient holiday appetizer. Featuring buttery puff pastry, creamy brie cheese, sweet-tart cranberry compote, crunchy pecans, and fresh rosemary, they’re festive, quick to make, and bursting with seasonal flavor.

Ingredients

Scale

1 sheet puff pastry (260g), preferably all-butter, thawed
1/2 cup cranberry compote or jam (160g)
6 oz brie cheese (190g), cut into 24 cubes
24 pecan halves
1 tsp minced fresh rosemary, plus sprigs for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and grease a 24-cup mini muffin pan.
Roll the puff pastry into an 8×12-inch rectangle. If sticking, dust lightly with flour.
Cut the puff pastry into 24 2×2-inch squares.
Press each square into a cup of the mini muffin pan and dock the bottoms with a fork.
Add 1 tsp of cranberry compote to each cup.
Add one cube of brie next to the compote.
Top with a pecan half.
Bake for 17–20 minutes, or until puff pastry is golden and cheese is bubbly.
Remove from oven and garnish with minced rosemary and optional sprigs.
Serve warm or at room temperature.

Notes

Keep puff pastry chilled until ready to use for flakier texture.
Use thick cranberry compote, not jellied sauce, to avoid sogginess.
Leftovers can be refrigerated for 3 days or frozen for up to 1 month.
Reheat in the oven at 350°F for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tartlet
Calories: 94
Sugar: 1g
Sodium: 70mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.29g
Protein: 2g
Cholesterol: 7mg