Looking for a dish that wows your guests without stressing you out? This Cranberry Brie Tart appetizer is the ultimate holiday hero. It looks fancy but is actually quite simple to make. You can have a tray of golden, bubbling tarts ready in minutes.
Why This Recipe Is a Winner
This recipe is a total winner for busy winter gatherings. It perfectly balances creamy cheese with salty pancetta and tart fruit. Your family will love the satisfying crunch of the puff pastry. It uses simple ingredients but tastes like a gourmet treat. These are perfectly bite-sized for your next holiday party.
Simple Method
Using a mini muffin tin is the ultimate shortcut for these. You just press the dough in and fill them up. Even if you are a beginner, you can master this easily. The puff pastry does all the work for you. You will feel like a pro when they come out golden and crisp.
Ingredients You’ll Need
Most of these items are easy to find at any grocery store during the holidays.
- 1 sheet frozen puff pastry, thawed
- 8 ounces Brie cheese, cut into 24 small cubes
- 1/2 cup whole berry cranberry sauce
- 4 ounces pancetta, finely diced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons honey
- All-purpose flour for dusting
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
- Sauté the diced pancetta in a small skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
- On a lightly floured surface, roll out the puff pastry sheet and cut it into 24 equal squares.
- Place each pastry square into a muffin cup, pressing down gently to form a well.
- Place one cube of Brie cheese into each pastry cup.
- Top each cube of cheese with approximately one teaspoon of cranberry sauce.
- Distribute the crispy pancetta evenly over the cranberry sauce.
- Bake for 12 to 15 minutes or until the pastry is golden brown and the cheese is melted.
- Remove from the oven and immediately garnish with fresh thyme leaves and a drizzle of honey.
- Allow to cool for 5 minutes in the pan before serving.
Best Ways to Enjoy It
Serve these warm on a festive wooden board. They look beautiful next to a sprig of fresh rosemary. Pair them with a crisp white wine or sparkling cider. These are perfect for holiday entertaining or a cozy night in. Your guests will definitely ask for the recipe.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To get that signature crunch back, use your oven. Reheat them at 350°F for about 5 minutes. Avoid the microwave so the pastry stays flaky and delicious.
Tips for Best Results
- Don’t skip draining the pancetta on paper towels first.
- Cut the Brie into small, even cubes for consistent melting.
- Lightly flour your surface to keep the pastry from sticking.
- Use a high-quality cranberry sauce for the best flavor profile.
- For Thanksgiving, double the batch because they disappear fast.
- Drizzle the honey while the tarts are still very warm.
- Don’t overfill the cups or the cheese might spill over.
Ways to Switch It Up
- Swap pancetta for crispy bacon if you prefer that flavor.
- In summer, swap cranberry sauce for fresh apricot jam.
- Add crushed pecans for an extra bit of earthy crunch.
- Try goat cheese if you want a tangier, sharp flavor.
Common Questions
Can I make these ahead of time?
Yes, you can prep the fillings a day early. Just assemble and bake right before your guests arrive for maximum freshness. This makes holiday hosting much easier for you.
Can I use phyllo dough instead?
You can, but puff pastry gives a much richer texture. Phyllo will be thinner and much more brittle. Stick to puff pastry for that classic buttery bite.
I hope this cozy recipe brightens your holiday evenings. Give it a try and let every savory bite warm you up. Happy cooking!
— Lidia
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 ounces Brie cheese, cut into 24 small cubes
- 1/2 cup whole berry cranberry sauce
- 4 ounces pancetta , finely diced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons hone y
- All -purpose flour for dusting
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
- Sauté the diced pancetta in a small skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
- On a lightly floured surface, roll out the puff pastry sheet and cut it into 24 equal squares.
- Place each pastry square into a muffin cup, pressing down gently to form a well.
- Place one cube of Brie cheese into each pastry cup.
- Top each cube of cheese with approximately one teaspoon of cranberry sauce.
- Distribute the crispy pancetta evenly over the cranberry sauce.
- Bake for 12 to 15 minutes or until the pastry is golden brown and the cheese is melted.
- Remove from the oven and immediately garnish with fresh thyme leaves and a drizzle of honey.
- Allow to cool for 5 minutes in the pan before serving.
