Sweet and savory cranberry brie tarts are a perfect appetizer for your holiday parties. They can be made quickly but are so easy and everyone will love them.
My little cousing got married yesterday so our brains have been in wedding mode as we have been preparing to make desserts for his big day. We got 1,000 desserts made and served and the day was beautiful and a success. I absolutely love weddings but we had to leave early after we got things set up because two of my girls had a piano recital that we needed to get to. So I left it up to my sister and mom to refill the dessert table and clean up. I’m grateful I have them, I don’t have to worry about a thing because I know they will get things done.
Now that the wedding is out of the way I am able to focus on all things Christmas!
First on a must have list is a great appetizer. This cranberry brie tart is so delicious, easy and beautiful.
Start with some frozen puff pastry, thaw it out, cut into 6 rectangles and in the center of smear some fig preserves or honey. Top with a couple of slices of brie and some fresh cranberries mixed with butter, brown sugar and cinnamon.
I like to fold in the edges and press them with a fork before brushing with an egg wash.
Bake for 15 minutes until nice and golden brown and cranberries are cooked.
The brie will melt and come off the edges, but it’s ok. Still delicious and beautiful.
This is one recipe you want to keep.
|Prep Time||15 minutes|
|Cook Time||15 minutes|
|Passive Time||30 minutes|
- 1 tablespoon salter butter room temperature
- 1 1/2 cups fresh cranberries
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 sheets frozen puffed pastry thawed, 1 box
- 1 slices wheel Brie cut intowith rind on, 8 ounce
- 1/3 cup fig preserves or honey
- 1 egg beaten
- sparkling sugar for sprinkling
- fresh thyme for serving, optional
- Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl combine butter, cranberries brown sugar, and cinnamon.
- Cut each sheet of puff pastry into 6 rectangles. I like to roll them out very slightly so they can fold easier when filled. Top with 1 teaspoon of fig preserves or honey, leaving a 1/4 inch border. Top with 1-2 slices of brie and them put some cranberries over the brie.
- Fold the edges of the pastry inward to enclose the brie and cranberries, use a fork to press down edges. Brush the edges with beaten egg and sprinkle with sugar.
- Transfer to the oven and bake for 15 minutes or until golden brown and brie is melted. Top with fresh thyme if you choose.