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Chicken, Cranberry & Brie Tartlets

When you are looking for a gourmet appetizer that perfectly balances sweet, savory, and creamy notes, these Chicken, Cranberry & Brie Tartlets are an absolute showstopper. This recipe utilizes light, flaky puff pastry as a vessel for a vibrant, homemade honey and mustard cranberry sauce. By combining tender pieces of cooked chicken breast with the rich, buttery texture of brie cheese, you create a multi-dimensional bite that feels incredibly festive. Topped with finely chopped pecans and fresh minced sage, these tartlets offer a sophisticated crunch and an earthy aroma that makes them a favorite for upscale entertaining.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 48

Ingredients

  • 2 packages 17 oz each Puff Pastry, thawed
  • 1 Simple Truth Chicken Breast cooked and cut into 1/2-inch pieces
  • 1 1/2 cups Fresh Cranberries
  • 1/3 cup Honey
  • 3 tbsp Water
  • 1 tsp Mustard Powder
  • 4 oz Brie Cheese cut into 48 small pieces
  • 1/4 cup Finely Chopped Pecans
  • 2 tbsp Fresh Sage minced

Instructions

  • Preparation: Preheat your oven to 375°F (190°C). Grease two 24-count mini muffin tins.
  • Cut Pastry: Unfold the thawed puff pastry sheets. Cut each sheet into thirds along the fold lines, then cut each third into 12 equal squares (yielding 48 squares total).
  • Blind Bake: Press each pastry square into a mini muffin cup. Bake for 8–10 minutes.
  • Create Wells: Remove from the oven. Immediately use the end of a wooden spoon to gently press down the center of each puffed-up cup to create a space for the filling.
  • Cranberry Sauce: While the pastry bakes, combine fresh cranberries, honey, water, and mustard powder in a small saucepan. Bring to a boil, then simmer over medium heat for 5 minutes, stirring occasionally. Set aside to cool.
  • Assemble: Into each pastry cup, place one piece of chicken, 1/2 teaspoon of the cranberry sauce, and one piece of brie cheese.
  • Final Melt: Return the tins to the oven and bake for 5–7 minutes, or until the brie is melted and bubbly.
  • Garnish: Remove from the oven and immediately top with minced fresh sage and chopped pecans.
  • Serve: Allow to cool for a few minutes in the tin, then serve warm.

Notes

  • Pastry Handling: Keep the puff pastry in the fridge until the moment you are ready to cut it. Cold dough puffs up much better than room-temperature dough.
  • Cranberry Pop: You’ll know the sauce is ready when the cranberries begin to "pop" and the liquid thickens into a jam-like consistency.
  • Brie Rind: You can leave the rind on the brie; it is completely edible and helps the cheese hold its shape slightly as it melts.
  • Chicken Prep: This is a great way to use up leftover rotisserie chicken for an even faster prep!