Cranberry and Brie Christmas tartlets
Buttery puff pastry cases filled with warm melted brie, a dollop of luxury cranberry and a thyme leaf. Quick, festive and utterly moreish.
These little cranberry and brie tartlets are a reliable crowd-pleaser for Christmas parties — buttery puff pastry, gooey cheese and a sharp hit of cranberry. They're fast to make, look festive and travel well for a buffet.
Makes 24 tartlets — about 2 each if serving 12 people. The trick is cold pastry and modest filling so each tartlet stays tidy and melts just right.
Ingredients
- 500 g ready-rolled puff pastry
- 300 g brie
- 60 g luxury cranberry sauce — approx. ½ tsp (2.5 ml) per tartlet
- 1 large egg
- 15 ml milk
- 20 g plain flour — for dusting
- 24 fresh thyme — leaves picked from sprigs
- 0 g sea salt — pinch for finishing
- 0 g black pepper — freshly ground
Equipment
- 24-hole mini muffin tin
- 6 cm round cutter
- pastry brush
- wire cooling rack
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a 24-hole mini muffin tin with a little non-stick spray or a thin smear of butter.
Lightly dust a clean surface with plain flour and unroll the puff pastry. Using a 6 cm round cutter, cut 24 rounds and re-roll scraps to get all rounds.
Press each round gently into a hole of the mini muffin tin to make neat pastry cases with slightly raised rims.
Cut the brie into 24 small cubes (about 12 g each). If the brie is very soft, chill for 10 minutes to make cutting easier.
Place one brie cube into each pastry case. Top each piece of brie with ½ tsp (2.5 ml) luxury cranberry sauce and a single thyme leaf. Do not overfill.
Whisk the large egg with the milk to make an egg wash. Using a pastry brush, lightly glaze the exposed pastry edges only.
Bake in the preheated oven for 14 minutes until the cases are golden and the cheese is bubbling.
Remove tartlets from the tin and transfer to a wire rack to cool for 10 minutes before serving — they set slightly and are easier to handle.
Sprinkle with a tiny pinch of sea salt and freshly ground black pepper, arrange on a platter and serve warm or at room temperature.
Tips
- Keep the pastry cold until the last moment; if it softens, pop the rounds on a tray in the fridge for 10 minutes before pressing into the tin.
- Measure the cranberry: about ½ tsp (2.5 ml) per tartlet prevents spillage while baking and keeps a clean presentation.
- If you have leftover pastry scraps, re-roll once only — overworking causes the pastry to be tough.
- Bake from a cold tray if you must; warm tins can make bases brown too quickly. Reduce oven by 10°C fan/20°C conventional and add a few minutes.
- Make ahead: assemble unbaked tartlets, cover with clingfilm and chill for up to 6 hours. Bring straight from the fridge to the oven and add 1–2 minutes to the bake time.
Substitutions
brie → camembert, same quantity
Stays closeready-rolled puff pastry → 24 ready-made mini pastry cases, same quantity required
Stays closeluxury cranberry sauce → cranberry relish or homemade cranberry compote, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 313
- Calories
- 6 g
- Protein
- 25 g
- Carbs
- 21 g
- Fat
- 1 g
- Fibre
- 4 g
- Sugar
- 290 mg
- Sodium
FAQ
Can I freeze the tartlets?
Freeze unbaked assembled tartlets on a tray, transfer to a bag once firm, and store for up to 1 month. Bake from frozen but add 3–5 minutes to the bake time and watch the colour.
How do I stop the cheese from leaking?
Use modest brie cubes and only ½ tsp cranberry per tartlet. If the brie is very soft, chill briefly before cutting so the cubes hold their shape in the pastry.
Can I make them ahead for a party?
Yes — assemble and chill for up to 6 hours, then bake just before serving. Alternatively bake, cool and reheat in a 160°C fan/180°C conventional oven for 6–8 minutes.
Community Photos
No photos yet
Be the first to share your creation!
