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Brie and Cranberry Tartlets

mini brie and cranberry tarts on wooden board with sage leaves on the side.
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Mini pie shells filled with cranberry sauce and topped with oozy brie and a sprinkle of fresh sage. A 4 ingredient appetizer that's as festive as it is easy to make!

Ingredients

Scale
  • 1 store-bought refrigerated pie dough (for 9 inch pie)
  • 3/4 cup canned whole berry cranberry sauce
  • 8 ounces brie (preferably triple crème brie)
  • 2 - 3 fresh sage leaves (optional)

Instructions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Microwave the pie dough (do not unroll first) on 30% power for 10 - 15 seconds or until the dough can be easily unrolled without cracking.
  3. Unroll the dough on a clean work surface. With a rolling pin, roll the pie dough out to 1/8 inch (3 mm) thickness. Trim the edges of the dough to form a square shape. Then, cut the dough into squares, roughly 2 x 2 inches (5 x 5 cm) in diameter. You will need a total of 24 squares. (See notes 1 - 2.)
  4. Press the squares into the cups of a 24 cup mini muffin tin, making sure the dough is pressed down into the corners of the muffin tins (see note 3). Prick the bottom of the tarts 3 times with the tines of a fork.
  5. Bake in the preheated oven for 5 - 7 minutes or until golden brown. While the pie shells are baking, cut the brie in half horizontally, then cut each half into 12 pieces, for a total of 24 pieces.
  6. Remove the baked pie shells from the oven. Reduce the oven heat to 350 degrees F (177 degrees C).
  7. Fill each pie shell with about 1 teaspoon of cranberry sauce, then top with a piece of brie. Return to the oven and bake until the brie is just melted, about 2 - 3 minutes. Watch the tarts carefully and do not overbake. The brie should be soft and just starting to melt, not overly runny.
  8. Remove the tarts from the oven. Allow to cool for a minute while chopping the sage leaves very finely.
  9. Carefully lift the tarts out of the muffin tins and place on a serving tray. Sprinkle the finely chopped sage over top of the tarts (optional, see note 4) and serve. 

Notes

1. If the corners of your pie dough square are a little rounded, you can patch them with some of the extra scraps of dough.

2. I found it easiest to cut the rectangle into a 5 x 5 grid, for a total of 25 squares (one will be extra). If you cut too much off the edges of your piece of pie dough and can't make enough squares, you can re-roll the scraps and cut some more.

3. A shot glass is helpful to press the pie dough into the bottom of the mini muffin tins!

4. The sage is optional but adds a nice woodsy flavor that complements the creamy brie really well! Be sparing with the sage; the flavor can become overpowering if you use too much.

The nutrition information below is an estimate only, provided by an online nutrition calculator. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/cranberry-brie-tarts/