Cranberry Brie Mini Tarts

Cranberry Brie Mini Tarts


24 mini tarts


  • 2 cups fresh cranberries
  • 1/3 cup water
  • 3/4 cup Tate+Lyle® Organic Raw Cane Sugar
  • 1 fresh sprig rosemary, stem removed, chopped
  • 2 star anise
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground clove
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, chopped
  • 2 (8 ounce) Brie cheese wheels, chilled
  • 24 phyllo cups


Preheat oven to 350°F.

In a medium saucepan over medium heat, mix cranberries, water, sugar, rosemary, spices and vanilla extract. Bring mixture to a boil, stirring frequently.

Lower heat when berries begin to “pop”. Remove star anise and discard.

Mash the berries and simmer on low heat for 5 minutes.

Stir in pecans. Remove from heat, and let mixture cool.

Cut each Brie cheese wheel into 12 (1 inch) cubes for a total of 24 cubes.

Assemble tarts:
Place 1 phyllo cup into each well of a mini muffin pan.

Fill each phyllo cup with one Brie cube. Bake the tarts 5 to 7 minutes or until cheese is melted. Top each tart with 1 teaspoon of the cranberry mixture. Serve warm.