Go Back

Brie & Cranberry Tartlets

Servings 21


For the pastry

  • 175 g Plain flour
  • 85 g Butter
  • 1 Egg large
  • 1 tbsp Milk

For the filling

  • 250 g Smooth cranberry sauce
  • 50 g Dried cranberries
  • 1 tbsp Port
  • 250 g Brie
  • 75 g Pecans finely chopped


  1. Start by making the pastry. Mix the plain flour and butter together and rub with your fingers until it resembles breadcrumbs. Add the egg and milk, and bring it together to form a dough. Wrap it in cling film and chill in the fridge for 1 hour
  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. Make the cranberry filling by mixing together the smooth cranberry sauce, dried cranberries and port
  4. Chop up the brie into pieces
  5. Roll out the pastry to a thinness of 1-2mm. Cut rounds out using an 8cm round cutter
  6. Grease a tartlet/mince pie tray and put the rounds of pastry in, gently tapping them down into the tin
  7. Put approx 1 tsp of the cranberry mixture into the pastry and top with a square of brie
  8. Bake them for 10-15 minutes until golden. When they come out of the oven sprinkle the finely chopped pecans on them