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.
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Rosemary Infused Cranberry Brie Tartlets

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. 
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 tartlets
Calories 127kcal
Author Jennifer Brown of A Life of Happenstance

Ingredients

Rosemary Infused Cranberry Sauce

  • 12 ounces fresh cranberries
  • 1 cup honey
  • zest of one lemon, plus more for garnish
  • juice of 1/2 lemon
  • 1 sprig of rosemary

Almond Flour Crust

  • 1 1/2 cups almond flour
  • 2 Tbsp honey
  • 4 1/2 Tbsp coconut oil, melted

Cheese Filling

  • 8 ounces brie-triple cream

Instructions

Rosemary Infused Cranberry Sauce

  • 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.  

Almond Flour Crust

  • 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. 

Notes

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.