As autumn rolls in and the evenings get cooler, I love having a few simple yet special recipes up my sleeve for gatherings or cosy nights at home. These mini cranberry and brie tarts are a delightful mix of sweet, savoury, and buttery — the kind of treat that feels festive without being fussy.
Flaky pastry, creamy melted brie, and a touch of tart cranberry come together in perfect harmony. They’re quick to make, beautifully rustic, and vanish almost as soon as they hit the table!
Ingredients (Makes 12–15 mini tarts)
- 1 sheet ready-rolled puff pastry (approx. 320 g)
- 100–120 g brie (or camembert), cut into small cubes
- 3–4 tbsp cranberry sauce (smooth or with berries)
- 1 tsp fresh thyme leaves (optional, for garnish)
- 1 egg, lightly beaten (for egg wash)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) and lightly grease a mini muffin tray or baking tin.
Step 2: Prepare the Pastry
- Roll out the puff pastry (if not pre-rolled) and cut into small squares or circles using a cutter — roughly 6 cm across.
- Gently press each piece into your mini muffin tray or onto a parchment-lined baking tray to form shallow cups.
Step 3: Fill the Tarts
- Place a cube of brie in each pastry case.
- Top with a small spoonful of cranberry sauce.
- Brush the edges of the pastry with the beaten egg for a golden finish.
Step 4: Bake
Bake for 12–15 minutes, until the pastry is puffed and golden, and the brie has melted into gooey perfection.
Step 5: Garnish & Serve
Allow to cool slightly before removing from the tray. Sprinkle with fresh thyme leaves, and serve warm or at room temperature.
Serving Suggestions
These little tarts are perfect for:
- Autumn dinner parties or holiday appetisers
- Cosy nights in with a cheese board and mulled wine
- Festive brunches or afternoon teas
- Picnics and potlucks – they travel beautifully!
Pair them with a crisp green salad or serve alongside other small bites like roasted nuts, spiced apple chutney, or slices of cured meats.
Tips & Variations
- Make ahead: You can assemble the tarts, refrigerate for up to a day, and bake when ready.
- Try other cheeses: Camembert, goat cheese, or even a sharp cheddar work beautifully too.
- Add texture: Sprinkle chopped walnuts or pecans over the top before baking.
- Sweet twist: Swap cranberry for fig or apricot jam for a different seasonal feel.
Final Thoughts
There’s something so satisfying about simple recipes that look (and taste) like you’ve spent hours in the kitchen. These mini cranberry and brie tarts bring together everything I love about autumn cooking — warmth, comfort, and a touch of elegance.
They’re a little bite of the season — buttery, creamy, tangy, and absolutely irresistible.
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