Brie, Cranberry and Rosemary Tarlets

Lisa Kotler
by Lisa Kotler
16 tarts
35 min

I had a can of cranberry sauce at the back of my pantry with a looming expiry date. With New Year's eve on the horizon, I thought I would test out a new recipe idea. Two ingredients I always have on hand are pastry dough and brie cheese. What I didn't have available was fresh rosemary, so I substituted dried. It was not as fragrant but still did the trick. These tartlets were so easy to make. You can use a mini muffin tin or a regular muffin tin and create little flat tarts. The final product looked so impressive with very little effort.

Brie, Cranberry and Rosemary Tarlets
Recipe details
  • 16  tarts
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 roll pie crust
  • 2 TBSP flour
  • Avocado Spray
  • 100g brie
  • 100ml canned cranberry sauce
  • 2 sprigs of fresh rosemary

Roll out the pie crust onto a floured surface
Using a round cookie cutter (approximately 2-3 inches in diameter) cut out round shapes of dough until you use up all of the dough
Cut small chunks of brie cheese about 2.54 cm in size
Spray a mini muffin tin with Avocado oil making sure that your tin is well greased
Press the round cookie dough pieces into the muffin tin and add a piece of brie, a 1/2 tsp of cranberry sauce, and a couple of pieces of fresh rosemary to each tartlet
Place in a 450-degree oven and check after 20 minutes. Once the dough is lightly browned and the cheese has melted remove it from the oven. Let cool and then carefully remove the tartlets from the tin and place them on a serving plate. Enjoy.
Lisa Kotler
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