Chef Becky’s Cranberry Apple Brie Tarts

Watch me prepare an elegant sweet and savory little tart, just perfect for Mother’s Day!

Cranberry, Apple, Brie Tarts

  • 18 ounces puff pastry
  • 2 tablespoons oil
  • 3 tablespoons flour
  • ⅓ cup dried cranberries
  • ½ cup apple butter
  • 4 ounces brie cheese, rind removed, cut into ½ inch squares, ¼ inch thick
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Special Equipment

  • Mini Muffin Pan
  • Biscuit Cutter
  • Pastry Brush
  • Rolling Pin
  1. Preheat oven to 400 degrees.
  2. Thaw puff pastry at room temperature for 30 minutes. Sprinkle a little flour on a large cutting board. Gently open the puff pastry. Dust a little flour on the rolling pin. Use gentle pressure, and roll out the puff pastry.
  3. Use a round biscuit cutter (about 2.5 inches in diameter), and cut circles from the puff pastry dough.
  4. Grease each mini muffin well, using a pastry brush and the oil. Place one circle of dough in each well and gently press it down.
  5. Place ½ teaspoon of dried cranberries in the bottom of each pastry.
  6. Cut rind off of the brie, and then cut it into thin pieces, about ½ square, by ¼ inch thick. Place one piece of cheese on top of the cranberries.
  7. Spoon ½ teaspoon apple butter on top of the cheese.
  8. In a small bowl, mix the cinnamon and sugar. Use your finger tips and sprinkle this mixture around the top crust of the tarts.
  9. Bake in a 400 degree oven for 23 minutes. If you substituted pie crust, the baking time will be less, around 18 minutes.