cranberry & brie tarts




Prep Time


Cook Time

These moreish tarts are ready in a flash and disappear even more quickly.



For the cranberry & brie tarts

  • 1 roll or 2 sheets flaky pastry
  • 170g brie cheese
  • 1⁄4 cup orange marmalade
  • 1⁄4 cup whole cranberry sauce
  • 1⁄4 cup sliced almonds, chopped pistachios, pecans or walnuts
  • Sprigs of fresh rosemary, to garnish


For the cranberry & brie tarts

  • Preheat the oven to 190°C (170°C fan bake). Spray a 24-count mini quiche tray with baking spray.
  • Cut the pastry into 24 squares about 6 x 6cm.
  • Cut the brie into 24 pieces.
  • Combine the marmalade and cranberry sauce in a small bowl.
  • Press the pastry squares into the prepared mini quiche tray.
  • Top each with a piece of brie, a small teaspoon of cranberry mixture and a few chopped nuts.
  • Bake for 10–13 minutes or until golden and cooked through.
  • Leave to cool for 5–10 minutes before removing from the tray.
  • Garnish each tart with a sprig of rosemary.