Salt & Wind Travel

Pear Cranberry Brie Mini Tartlets

It is high time to modernize the ubiquitous cranberry brie appetizer and our proposal is this Pear Cranberry Brie Mini Tartlets Recipe!

The combo of sweet, salty, and tart (and how easy it is to cook) is what makes the cranberry brie appetizer the ultimate in entertaining go-to recipes, but it’s a little done. A bit expected.

So, we made a modern twist on that recipe for our latest party by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest.

Hot tip? Make the tartlets ahead of time (up to two days) then bake just before serving. 

You will love this Pear Cranberry Brie Mini Tartlets Recipe recipe.

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Pear Cranberry Brie Mini Tartlets Recipe

Pear Cranberry Brie Mini Tartlets Recipe

In my honest opinion, it is high time to modernize the ubiquitous cranberry and brie appetizer. Here we do a modern twist on that recipe by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest. You will love this PPear Cranberry Brie Mini Tartlets Recipe.
4.9 from 9 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine American
Servings 24 Tartlets
Calories 99 kcal


For The Pear Filling:

  • 2 tablespoons unsalted butter
  • 2 medium shallots minced
  • 3 medium ripe pears small dice
  • 6 medium fresh sage leaves

For The Mini Tartlets:

  • 1/2 cup cranberry orange relish or cranberry sauce
  • 8 ounces Brie, Camembert, or other soft cheese small dice
  • 24 Mini Fillo Pastry Shells

For The Hot Honey:

  • 1/2 cup honey for garnish
  • 1/2 medium jalapeño seeded if you want it less spicy, for garnish

For Garnish:

  • 1/4 cup pomegranate seeds for garnish
  • Zest of 4 mandarin oranges for garnish


  • Make The Pear Filling: Heat the butter in a medium saucepan over medium-high heat. Add the shallots and season with salt and freshly ground black pepper. Cook until translucent, about 3 minutes, then add in the sage leaves and pears and cook until the pears are tender for about 2 minutes. Set aside until cool enough to handle, then discard the sage leaves. 
  • Fill The Mini Tartlets: Heat the oven to 350°F and arrange the rack in the middle. Fill each mini tartlet with a small spoonful of cranberry sauce, cheese, and pears and place on a rimmed baking sheet. Bake until the tarts are golden brown and the cheese is melty about 20 to 25 minutes. 
  • Make The Hot Honey: Meanwhile, in a small saucepan, bring the honey to a low boil. When is lightly boiling, add the jalapeños and cook for about one more minute. Remove from the heat. 
  • Serve The Mini Tartlets: When the mini tartlets are ready, arrange them on a serving tray, drizzle the hot honey among them all, scatter the pomegranate seeds on top, then grate the mandarin zest over the tarts and serve. 



Serving: 1gCalories: 99kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 12mgSodium: 68mgPotassium: 58mgFiber: 1gSugar: 10gVitamin A: 96IUVitamin C: 2mgCalcium: 21mgIron: 0.2mg
Keyword easy appetizer, easy vegetarian recipe, nut free
Tried this recipe?Mention @saltandwind or tag #swsociety!

Travel Planning Resources

This post may contain affiliate links. Please refer to our privacy policy.

About The Author
4.89 from 9 votes (9 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

We specialize in food-focused experiences in the most interesting culinary regions of the world.

We host unique small group trips to California, Italy, and Mexico from Sicily to Oaxaca.

Our tailored-to-you trip planning services help you make the most of your trip.