Brie and Apple Mini Tarts Recipe – Easy Homemade Party Appetizer

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kate

Posted on December 4, 2025

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Appetizer Recipes

December 4, 2025

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The scent of buttery pastry, melted brie, and caramelized apples with a hint of thyme drifting from my oven is pure magic—it’s the kind of aroma that pulls everyone into the kitchen, no matter what they’re doing. Picture this: golden-brown Brie and Apple Mini Tarts lined up on a wire rack, their edges crisp and glistening with thyme-infused caramel. Just last fall, the first time I made these for a cozy Friday night with friends, I was instantly hooked. I paused, took a long, satisfied breath, and grinned—because, you know, sometimes you just stumble onto something that feels like a little bit of culinary gold.

Years ago, when I was knee-high to a grasshopper, my grandma would always whip up apple desserts for any occasion, and brie was considered a “fancy cheese” reserved for holiday gatherings. Combining the two was something I wish I’d thought of sooner! These little tarts bring together the sweet-tart comfort of apples and the creamy decadence of brie, all wrapped up in flaky pastry—plus that thyme caramel (don’t even get me started). My family couldn’t stop sneaking them off the cooling rack, and honestly, I can’t blame them. The first bite is a showstopper—crunchy, gooey, and herby all at once.

Honestly, these Brie and Apple Mini Tarts are dangerously easy to make, yet they look Pinterest-perfect. They’re a hit at potlucks, a sweet treat for your kids (if you let them near the cheese), and add a pop of elegance to any party spread. If you’re looking for a recipe that feels like pure, nostalgic comfort and wows every time, you’re going to want to bookmark this one. I’ve tested it more times than I care to admit (in the name of research, of course), and it’s now a staple for family gatherings, gifting, and those nights when you just need a little bite of happiness. Trust me, these tarts feel like a warm hug—and your guests will agree.

Why You’ll Love This Recipe

Let’s face it—there are a million party appetizers out there, but these Brie and Apple Mini Tarts with Thyme Caramel really stand out. After making them for everything from holiday brunches to last-minute get-togethers, I’ve learned a few things about what makes them so special. Here’s why you’ll keep coming back to this recipe:

Quick & Easy: These mini tarts come together in under 45 minutes, perfect for busy weeknights or spontaneous celebrations.
Simple Ingredients: No fancy grocery trips required; you probably have everything in your pantry already—apples, brie, puff pastry, sugar, butter, and fresh thyme.
Perfect for Any Occasion: Whether it’s a brunch, potluck, game night, or holiday dinner, these tarts shine on any table and look gorgeous in photos.
Crowd-Pleaser: Kids love the sweet apples and gooey cheese, while adults appreciate the sophisticated twist of thyme caramel. These disappear faster than you’d expect.
Unbelievably Delicious: The combination of crisp pastry, creamy brie, and aromatic thyme caramel is next-level comfort food. Each bite is a balance of sweet, savory, and herbal notes.

What sets this recipe apart? Unlike most tart recipes, I use a small amount of thyme in the caramel for a savory depth that really brings out the apples’ flavor. Plus, the brie melts perfectly into the nooks of the pastry, creating a gooey center that’s hard to resist. I’ve tried similar recipes, but none had this perfect marriage of flavors and textures.

This isn’t just another appetizer—it’s the kind that makes you close your eyes after the first bite and savor the moment. It’s comfort food, but with a little extra flair and no fussy steps. If you want to impress without stress, turn simple ingredients into something memorable, and serve up a dish that people ask for again and again, this Brie and Apple Mini Tarts recipe is your go-to. I’ve tested and tweaked it to perfection, so you know you can trust every step.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no complicated steps or rare items. Most of these are pantry staples, and you can easily swap or substitute to fit your needs.

For the Tart Shells:
- Puff pastry sheets (store-bought or homemade; I love Pepperidge Farm for consistency)
- Egg, beaten (for brushing the pastry—adds a golden finish)
For the Filling:
- Brie cheese, rind on, cut into small cubes (about 200g / 7oz; the rind is edible and adds flavor, but you can trim it if you prefer)
- Apples, firm and tart like Granny Smith, peeled and diced (2 medium, about 250g / 9oz; use Honeycrisp for a sweeter twist)
- Brown sugar (2 tbsp / 25g; for caramelizing the apples and making the caramel)
- Unsalted butter (2 tbsp / 30g; gives richness and helps the apples soften)
- Fresh thyme leaves, stripped from stems (1 tsp / 2g; more for garnish)
- Salt, pinch (balances sweetness and enhances flavor)
- Lemon juice (1 tsp / 5ml; keeps apples bright and prevents browning)
For the Thyme Caramel:
- Granulated sugar (1/4 cup / 50g)
- Heavy cream (2 tbsp / 30ml; makes the caramel smooth)
- Butter (1 tbsp / 15g; for silky texture)
- Fresh thyme (1/2 tsp / 1g; infuses the caramel with herbal notes)
- Water (1 tbsp / 15ml; helps dissolve the sugar)
Optional:
- Chopped walnuts or pecans (for crunch, add 2 tbsp / 15g to the filling)
- Honey drizzle (if you prefer a sweeter finish, substitute for caramel)
- Sea salt flakes (for topping at the end—so good!)

If you want a gluten-free variation, swap the puff pastry for a gluten-free brand like Schär. Dairy-free? Use a vegan brie and coconut cream for the caramel. For apples, any variety works, but tart apples balance the brie’s richness best. I always go for fresh thyme, but dried will work in a pinch (use half as much). No brie? Try Camembert or a creamy goat cheese. Honestly, this recipe is flexible—use what you love or have on hand!

Equipment Needed

You won’t need any fancy gadgets for these Brie and Apple Mini Tarts. Here’s what I use every time, with a few stories and tips mixed in.

Mini muffin tin or tart pan (24-cup; I prefer metal for even browning)
Rolling pin (for puff pastry; a wine bottle works in a pinch—been there, done that!)
Sharp knife and cutting board (dicing apples and brie)
Small saucepan (for thyme caramel; nonstick pans make cleaning less of a chore)
Pastry brush (for egg wash; silicone brushes are easy to clean)
Mixing bowls (medium and small)
Measuring cups and spoons (accuracy helps avoid soggy bottoms!)
Wire rack (for cooling—if you don’t have one, a clean oven rack works)

If you don’t have a mini muffin tin, you can use regular muffin pans—just adjust the pastry size. My old tart pan has seen better days but still turns out perfect tarts. For budget-friendly options, look for basic metal tins at the dollar store or thrift shops. To keep your muffin tin in top shape, hand wash rather than toss it in the dishwasher (learned that the hard way). Honestly, simple tools make these mini tarts easy and fun to whip up.

Preparation Method

Prep the Puff Pastry:
Remove puff pastry sheets from the freezer and let them thaw for 15-20 minutes. Roll out pastry on a lightly floured surface to about 1/8 inch (3mm) thick. Cut into 24 circles using a 2.5-inch (6cm) cutter (or rim of a glass). Gently press each circle into the wells of your mini muffin tin. Chill in the fridge while you prepare the filling—this keeps the pastry flaky.
Prepare the Apple Filling:
In a medium bowl, toss diced apples with lemon juice to prevent browning. Melt 2 tbsp (30g) butter in a skillet over medium heat. Add apples and sauté for 3-4 minutes until slightly softened. Sprinkle in 2 tbsp (25g) brown sugar, 1 tsp (2g) fresh thyme, and a pinch of salt. Cook for another 2 minutes until apples are golden and caramelized, but not mushy. Remove from heat and let cool slightly.
Make the Thyme Caramel:
In a small saucepan, combine 1/4 cup (50g) sugar and 1 tbsp (15ml) water. Heat gently, swirling the pan, until sugar melts and turns a pale amber color (3-4 minutes; don’t stir, or it may crystallize). Add 2 tbsp (30ml) heavy cream, 1 tbsp (15g) butter, and 1/2 tsp (1g) thyme. Stir until smooth and fragrant. Set aside to cool; the caramel thickens as it stands.
Assemble the Tarts:
Preheat your oven to 400°F (200°C). Spoon a heaping teaspoon of the apple mixture into each pastry cup. Top each with a cube of brie (about 8g each). Drizzle a small amount of thyme caramel over the filling—don’t go overboard, or it’ll bubble out while baking! If using nuts, sprinkle them over now.
Brush and Bake:
Brush the exposed pastry edges with beaten egg for shine. Bake for 16-18 minutes, until pastry is golden and brie is bubbly. Rotate the pan halfway through for even browning. If your oven runs hot, check at 15 minutes—burnt pastry is a sad sight.
Cool and Garnish:
Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack. Drizzle with extra thyme caramel and sprinkle with more fresh thyme and sea salt flakes. Serve warm or at room temperature.

Troubleshooting: If pastry shrinks, try chilling longer before baking. Brie can bubble over—use less if your muffin tin is shallow. If caramel seizes, add a splash of cream and gently reheat. The apples should be tender but not mushy—watch the heat!

Personal Tips: Prep the filling a day ahead for stress-free assembly. If pastry sticks, lightly oil the tin before pressing in dough. For perfect caramel, use a light-colored pan to judge color. And don’t worry if your tarts look rustic—they’ll taste amazing either way!

Cooking Tips & Techniques

After making these Brie and Apple Mini Tarts more times than I can count, I’ve picked up a few tricks that guarantee success (and save you from some common kitchen blunders).

Don’t Overfill: Cramming too much filling in the pastry cups makes them overflow. Stick to a rounded teaspoon—less mess, more flavor in each bite.
Chill Your Pastry: Cold pastry means flaky results. If your kitchen’s warm, pop the filled tin in the fridge for 10 minutes before baking.
Watch the Caramel: Caramel can turn from golden to burnt in a flash. I once looked away for “just a second” (bad idea)—stay nearby and swirl, don’t stir.
Rotate the Pan: Ovens can be quirky. Rotating the pan halfway ensures every tart gets that gorgeous, even browning.
Use Fresh Thyme: It’s tempting to grab dried, but fresh thyme really makes the caramel pop. If you must use dried, halve the amount.
Clean Cuts for Brie: Brie is sticky; a lightly oiled knife makes neat cubes and less mess.
Multitasking: While apples cook, prep your pastry and brie cubes. This streamlines assembly and keeps everything moving.
Consistency Tips: Always measure your ingredients—especially for caramel. Eyeballing works for some things, but caramel is finicky.

I’ve had my share of fails—soggy bottoms, burnt caramel, and pastry stuck in the pan. But with a little patience and these trusty tips, you’ll nail it every time. Honestly, most mistakes are fixable (even ugly tarts get eaten around here). Practice makes perfect—or, at least, delicious.

Variations & Adaptations

One of the best things about this recipe is how easy it is to tweak. I’ve tried a bunch of versions, and each one has its own charm. Here are some favorite ways to mix it up:

Dietary Variations: For gluten-free, swap puff pastry for a gluten-free brand. Dairy-free? Use vegan brie and coconut cream in the caramel. Easy peasy.
Seasonal Swaps: Try pears instead of apples in winter, or fresh peaches in summer. You can also use dried cranberries for a holiday twist.
Flavor Twists: Add a pinch of cinnamon or nutmeg to the apple filling for warmth, or a splash of brandy for grown-up flair.
Different Cooking Methods: Make them in regular muffin tins for larger tarts (add 5 minutes to bake time), or as a single large tart to slice and share.
For Nut Allergies: Skip the nuts entirely, or use pumpkin seeds for crunch. If you’re serving to a crowd, always note potential allergens!

My personal favorite variation? Swapping the thyme for rosemary and using smoked cheddar instead of brie—smoky, savory, and perfect for autumn gatherings. Honestly, don’t be afraid to get creative. These mini tarts are forgiving, and every batch brings something new to the table.

Serving & Storage Suggestions

I love serving these Brie and Apple Mini Tarts warm, straight out of the oven—the cheese is melty and the caramel is gooey. They’re also great at room temperature, making them ideal for buffets or packed lunches. Arrange them on a pretty platter, garnish with extra thyme sprigs, and watch them disappear!

Pair with a crisp white wine (think Sauvignon Blanc) or sparkling apple cider for a classy touch. If you’re setting up a party spread, serve alongside a fresh green salad, roasted nuts, or even a charcuterie board filled with fruits and cheeses.

For storage, cool completely and transfer to an airtight container. They keep in the fridge for 3 days—just reheat in a 350°F (175°C) oven for 7-8 minutes to restore crispiness. You can freeze baked tarts, too: wrap individually in foil and store up to a month. Thaw overnight and reheat as above. Honestly, the flavors mellow and meld over time, sometimes tasting even better the next day.

If you’re prepping ahead for a party, assemble and freeze unbaked tarts, then bake straight from frozen (add 5 minutes to bake time). This makes party hosting way less stressful!

Nutritional Information & Benefits

Each Brie and Apple Mini Tart (based on 24 servings) packs about 110 calories, 7g fat, 10g carbs, and 3g protein. The apples provide vitamin C and fiber, while brie adds calcium and a lovely richness (plus a touch of protein).

Fresh thyme brings antioxidants and a pleasant herbal note. Puff pastry is indulgent, but the portion size keeps things reasonable for a party treat. Allergens to note: dairy (brie, butter, cream), gluten (pastry), and nuts if added.

If you’re watching carbs or gluten, use substitutions mentioned above. Personally, I love that these mini tarts offer bite-size satisfaction and a hint of fruit—making them a treat you can enjoy with less guilt.

Conclusion

So, why should you try these Brie and Apple Mini Tarts with Thyme Caramel? They’re simple, irresistibly delicious, and sure to impress at any gathering. The mix of sweet apples, creamy brie, and savory thyme caramel hits all the right notes—comforting, elegant, and just a little bit indulgent.

Don’t be afraid to customize the recipe based on your favorite flavors or dietary needs. I keep coming back to this tart because it’s easy to make and never fails to get rave reviews. It’s the kind of dish that turns a simple party into something memorable.

If you give this recipe a spin, share your tweaks in the comments, send it to a friend, or post a photo on Pinterest! I’d love to hear how you made it your own. Happy baking—and may your kitchen always smell this good!

Frequently Asked Questions

Can I make Brie and Apple Mini Tarts ahead of time?

Yes! You can assemble the tarts and keep them covered in the fridge for up to 24 hours before baking. Bake just before serving for best results.

What’s the best apple variety for this recipe?

Granny Smith is my go-to for tartness, but Honeycrisp and Fuji work well if you prefer sweeter tarts. Use what you love!

Can I freeze these mini tarts?

Absolutely. Freeze baked or unbaked tarts in an airtight container for up to a month. Reheat from frozen in the oven—easy!

Do I need to remove the rind from the brie?

Nope, the rind is edible and adds flavor. If you prefer a milder taste, trim it off before cutting the cheese into cubes.

Can I use store-bought caramel instead of homemade?

Sure! If you’re short on time, drizzle with your favorite store-bought caramel and sprinkle on fresh thyme. Homemade caramel brings extra flavor, but shortcuts are totally okay.

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