Hi friends! With the holidays approaching, I’ve been wanting to come up with a delicious appetizer that also looks festive. These rustic tartlets check all the boxes! Easy to make, look adorable, gives an option to your gluten free friends/family, and most importantly taste amazing! The crust has an almost buttery flavor that along with the creamy brie cheese and tart cranberry sauce are going to make your taste buds sing!
The cranberry sauce is sweetened with honey and infused with rosemary. The addition of lemon adds a bright, refreshing flavor to the cranberries. I suggest making the cranberry sauce the day before you make the tartlets. This gives the sauce time to thicken and it also allows the flavors to meld together! For this recipe you’re going to end up with more cranberry sauce than you need. You can serve the leftover sauce with your main meal (which is what I do) or it actually freezes quite well!
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To mold the almond flour crust I used a mini muffin pan. You’re going to put about 1/2 a tablespoon of dough into each little muffin tin and use either a mini tart shaper (which is in the picture below) or your fingers to press it in making sure the dough is even. Pre-bake the crust for about five minutes or until the edges are a golden brown. Almond flour tends to burn quickly so you don’t want to leave it in for too long!
When I first set out to make this appetizer I had no idea that there were three different kinds of brie cheese until a kind gentleman who works at Whole Foods saw my confused face while looking at them! There’s brie, brie-double cream and brie-triple cream. To make a very long story short, you want to buy brie-triple cream because it melts easier. Also, when filling your tartlets with brie make sure to use only the soft cheese in between the rinds. The outer rinds, although delicious, don’t melt all that well and I think give the tartlets an odd chewiness. After filling the crusts with brie you’re going to put them back into the oven just until the cheese melts.
While going through various trial runs for this recipe, I added the cheese and cranberry sauce to the pre-baked crusts before putting them back into the oven but I found two problems with this method. The first was that the cheese didn’t melt as quickly and the second problem was that the cranberry sauce turned the crusts soggier then I would have liked. So I highly suggest waiting to add the cranberry sauce until the brie filled tartlets are out of the oven! Allow them to cool for at least five minutes on the counter before using the handle of a small spoon to very gently lift the tartlets out of the pan. Then fill them with the cranberry sauce and garnish with some lemon zest.
Don’t they look just scrumptious?! Hope you enjoy!
A festive and healthier holiday appetizer! These tartlets have a buttery almond flour crust which compliments the creamy brie cheese and tart cranberry sauce topping. They're free of gluten, grains and refined sugar. SCD legal.
- 12 ounces fresh cranberries
- 1 cup honey
- zest of one lemon, plus more for garnish
- juice of 1/2 lemon
- 1 sprig of rosemary
- 1 1/2 cups almond flour
- 2 Tbsp honey
- 4 1/2 Tbsp coconut oil, melted
- 8 ounces brie-triple cream
Place the fresh cranberries in a pot over medium heat and add the honey, lemon juice, zest and sprig of rosemary. Stir until all the ingredients are combined.
In a few minutes you'll begin to hear popping sounds, which are the cranberries breaking open and releasing their juices. Keep over heat for about 15 minutes, stirring occasionally. Use the back of a fork or a potato masher to gently mash some of the cranberries.
After 15 to 20 minutes remove pot from heat. Allow the cranberry sauce to cool before discarding the rosemary sprig. Cover the sauce and place in the refrigerator for at least four hours, although overnight is best. This will allow the sauce to thicken before topping the tartlets.
Preheat oven to 350F. In a small bowl mix together all the crust ingredients. Scoop about 1/2 tablespoon of dough into each mini muffin tin. Use a mini tart shaper or your fingers to press the dough evenly into the bottom and sides of each tin.
Use a fork to prick holes into the sides and bottom of the dough. Bake for about 5 minutes or until the dough just starts to turn golden brown.
Remove from oven and scoop about a teaspoon of brie (don't use the rind) into each tart shell. Place back into the oven for another 5 minutes or until the cheese has melted.
Allow to cool for 5 to 10 minutes before using the handle of a small spoon to very gently loosen the edges of the tartlets and lift out of the mini muffin tin.
Top with cranberry sauce and garnish with lemon zest. Best served soon after topping with cranberry sauce.
I suggest making the cranberry sauce the day before you make the tartlets. This ensures the sauce is thickened and it allows the flavors to really meld together!
The cranberry sauce recipe will make more than you need. Serve the leftovers with your main meal (it makes a wonderful topping for chicken or steak) or store in an airtight container and freeze.
Almond flour tends to burn easily. Make sure to keep an eye on your tartlets in the oven.
Purchase Brie-Triple Cream for this recipe and use only the soft cheese inside the rinds to fill your tartlet shells.
This recipe is best made the day you'll be serving it. The crust tends to get soggy if made in advance.
* The calories calculated in this recipe are just an estimate.
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