It is high time we modernized the ubiquitous cranberry brie appetizer, and our proposal is this recipe for cranberry and brie tartlets!
This appetizer perfectly blends sweet pear, tangy cranberry, and creamy brie encased in crisp phyllo pastry. Ideal for holiday gatherings or as a sophisticated appetizer for any event, these tartlets are as visually appealing as they are delicious, offering a burst of festive colors and flavors that are sure to impress.
Why You’ll Love This Cranberry and Brie Tartlets Recipe
These cranberry and brie tartlets are a delight for the senses. They combine the rich, creamy texture of brie with the sharpness of cranberry and the subtle sweetness of pear. Spicy hot honey and fresh pomegranate seeds add a modern twist to these bite-sized treats, making them irresistible and memorable.
During the holiday season, a cranberry brie appetizer is the ultimate in entertaining go-to recipes, but it’s a little done. A bit expected. So, for our latest party, we modernized that recipe by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest.
Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Recipe Ingredients
To create these tantalizing cranberry and brie tartlets, you’ll need:
- For the pear filling: Unsalted butter, minced shallots, ripe pears, and fresh sage leaves.
- For the tartlets: Cranberry orange relish or cranberry sauce, soft cheese like brie or Camembert, and mini fillo pastry shells.
- For garnish: Hot honey enhanced with jalapeño, pomegranate seeds, and zest from mandarin oranges.
How to Make This Recipe
Begin by sautéing shallots and pears in butter with sage leaves until the pears are tender. Assemble the tartlets by layering cranberry sauce, diced cheese, and the pear mixture into each fillo shell, then bake until golden and bubbly.
Simultaneously, prepare the hot honey by simmering it with jalapeño for a spicy kick. Serve the tartlets drizzled with hot honey and garnished with pomegranate seeds and mandarin zest for a festive and colorful presentation.
Variations On This Recipe
- Cheese Variations: Experiment with different cheeses such as goat cheese or Gorgonzola for a different flavor profile.
- Fruit Swaps: Substitute apples for pears or add a bit of orange zest into the pear filling for an extra citrusy note.
- Spice It Up: For an even spicier hot honey, include additional chili peppers or a pinch of cayenne pepper.
What to Serve This Recipe With
Serve these cranberry and brie tartlets as a standalone appetizer or alongside other small bites at a cocktail party. They pair wonderfully with sparkling wine or a crisp white wine like Sauvignon Blanc, which complements the cranberries’ tartness and the cheese’s richness. These tartlets also add an elegant touch to a brunch spread or a tea party.
These Cranberry and Brie Tartlets are a feast for the taste buds and the eyes, making them a perfect choice for hosts looking to elevate their appetizer game. Enjoy the melding of flavors and the compliments they bring at your next gathering!
What to Serve This Recipe With
Serve these cranberry and brie tartlets as a standalone bite or alongside other cocktail party appetizers.
They pair wonderfully with sparkling wine or a crisp white wine like Sauvignon Blanc, which complements the cranberries’ tartness and the cheese’s richness. These tartlets also add an elegant touch to a brunch spread or a tea party.
Pear Cranberry Brie Mini Tartlets Recipe
Ingredients
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
Instructions
- 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.
