Mini Cranberry & Brie Tarts


Tangy cranberry, creamy brie and crunchy walnuts are tucked into bite-sized pastry cups for a sophisticated appetizer that’s unexpectedly easy to whip up. Perfect for your next gathering (or as a quick snack), each charming bite provides a single serving of classic holiday flavors without the need for utensils or party cleanup supplies. You may want to double your recipe because this one isn’t going to last long.

Mini Tarts Filled with Brie and Cranberry Sauce on White Cutting Board | Vitacost Blog

Mini Tarts Filled with Brie and Cranberry Sauce on White Cutting Board | Vitacost Blog
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Mini Cranberry & Brie Tarts

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 17 kcal
Author Cathy Vogt


  • 1 package (8 oz.) ready-to-bake crescent rolls
  • 1 small wedge brie cut into 24 squares (¾” each)
  • 1/2 cup whole berry cranberry sauce or cranberry apple chutney
  • 1/2 tsp. orange zest
  • 2 Tbsp. walnuts chopped


  1. Preheat oven to 375 degrees F. In small bowl, mix together cranberry sauce and orange zest.
  2. On flat, clean surface, arrange crescent rolls. Using your fingers, gently press perforated pieces together to form solid rectangle. Cut rectangles in 24 even squares.
  3. Place pastry squares into wells of mini muffin pan. In each pastry square, place 1 square brie.
  4. Top brie with 1 teaspoon cranberry sauce. Sprinkle with chopped walnut.
  5. Bake 15 to 20 minutes, until pastry is browned and puffy.
  6. Serve warm or at room temperature.

Recipe Notes

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Nutrition Facts
Mini Cranberry & Brie Tarts
Amount Per Serving
Calories 17 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 2mg0%
Potassium 7mg0%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 2IU0%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Cathy Vogt

Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at