Cranberry Mango Brie Tartlet

Cranberry Mango Brie Tartlets

A sweet and savory treat all-in-one!

Serves 12


  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 6 teaspoons New England Cranberry Co.®  Cranberry Mango Chutney*
  • 6 teaspoons Alouette® Crème de Brie® Spreadable Cheese
  • Sprig of thyme
  • Sprinkle of crushed red pepper
  • Dash of extra-virgin olive oil


  1. Preheat oven to 375°F.
  2. Lightly flour surface and unfold thawed pastry sheet.  Divide pastry sheet into 12 squares, 2 ½ inches per side.  Press the pastry squares gently into 12 greased mini-muffin pan cups.*
  3. Layer each mini-muffin pan cup with ½ teaspoon chutney, followed by ½ teaspoon brie, a few leaves of thyme, a sprinkle of crushed red pepper, topped with a dash of olive oil.
  4. Bake for 20 minutes or until the tartlets are golden brown. Allow the tartlets to cool for 5 minutes before enjoying.  Bon Appétit!

Cook’s note: 

  • Although I used cranberry mango, be my guest and substitute your favorite chutney.
  • If using a 24 cup mini-muffin pan, as I did, fill the 12 remaining cups with water.

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