Savory Mini Tart Appetizers with Rosemary Shortbread & Date Jam

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These savory mini tart appetizers with rosemary shortbread & date jam are topped with Gorgonzola crumbles for a simple and easy make ahead holiday appetizer.

Savory mini tart with rosemary shortbread and filled with homemade jam perfect for holiday appetizers

Bite-sized appetizers: super easy and avoids you from having to cut, slice or scoop anything for your guests.  You just put ‘em on a plate and send them off to be eaten by strangers (or the dog if you’re like me and forget to put them out of Dallas’ nose range…OOPS).

These are great appetizers for Christmas or New Years’ (or both!) because they can be made ahead and even frozen until ready to use.  The shortbread dough and date jam can also be made in advance and used when needed.

savory mini tart appetizers with rosemary shortbread filled with date jam and topped with gorgonzola cheese-perfect make ahead appetizers

Christmas just blew right by me.  I feel like that’s a common trend now that I’m getting older.  For some reason the holidays just don’t feel the same anymore…I’ve become more excited about the food than the gifts.  I told John it’ll be different once we have kids (eeeekkk).

I love these little mini tart appetizers because they’re savory with a hint of sweet, salty and buttery shortbread deliciousness.

It starts with the rosemary shortbread dough which is absolutely divine.  The original recipe is from Two Peas & their Pod (click here).It has a hint of lemon for some brightness and the rosemary gives it that distinctive aroma that reminds me of the holidays.  Literally melt in your mouth goodness.

Simple lemon rosemary shortbread dough for mini tart appetizers
Rosemary shortbread dough baked in mini muffin tin for appetizers
Shortbread with rosemary and lemon made in mini muffin tins

The date & apricot jam is my own homemade recipe (click here).  You can make this well in advance and keep it in a jar in your refrigerator.  It has a long shelf life so it’s perfect to have on hand to use for a quick breakfast or appetizer, and it’s very easy to make! 

Lastly, the gorgonzola cheese crumbles rounds out all the flavors cutting down on the butter and sweetness.  It adds a creamy saltiness which is much needed.  If you don’t care for gorgonzola try goat cheese or blue cheese instead!

Holiday Appetizers for a crowd-rosemary shortbread, date jam and gorgonzola made in mini muffin tin

I used a mini muffin pan to form my mini tart appetizers, but if you have a mini tart pan you could use that instead.  If you have neither of these pans, just use your thumb to form the “cup” and place on a baking sheet.  No fancy shenanigans here!

perfect holiday appetizers, these savory mini tarts are great for Christmas or New Years-made with rosemary shortbread, homemade date jam and gorgonzola cheese

Whether you’re making these for Christmas, New Years’ or just for a party, these mini savory tart appetizers with rosemary shortbread & date jam are an easy and fancy make ahead recipe that’ll really impress the crowd!

Savory Mini Tart Appetizers with Rosemary Shortbread & Date Jam

These savory mini tarts are made with buttery rosemary shortbread filled with a homemade date & apricot jam and topped with Gorgonzola crumbles for a simple and easy make ahead holiday appetizer.
Course Appetizer
Cuisine American
Keyword bitesized, hoildayappetizers, partyappetizers, savoryappetizers
Prep Time 30 minutes
Cook Time 15 minutes
Dough Refrigeration 1 hour
Total Time 45 minutes
Servings 24 Mini Tarts


  • 1 cup All Purpose Flour
  • pinch Salt
  • 1 tsp Lemon Zest
  • 1 tsp Rosemary finely chopped
  • 1 stick Unsalted Butter room temp
  • 1/4 cup + 2 tbsp Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Homeade Date & Apricot Jam see recipe notes
  • 1/3 cup Gorgonzola Cheese Crumbles or blue cheese or goat cheese


  • In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
  • In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
  • Preheat oven to 325 degrees. Spray mini muffin pan with non-stick cooking spray.
  • Place about 1 tbsp of dough in each cup, then using your thump form up the sides evenly (it doesn’t have to go all the way up). Repeat with remaining dough. You should have enough for a 24 mini muffin pan.
  • Fill each cup with about 2 tsp of the date jam, then top with Gorgonzola crumbles.
  • Bake for 10-15 minutes until lightly browned and cheese is melted.


*Homemade Date & Apricot Jam-recipe here.
* Dough can be made and refrigerated 1 week in advance or frozen up to 3 months.
*Jam can be made and refrigerated up to 1 month.
*Tarts can be assembled and frozen unbaked for up to 2 weeks. When ready to bake, remove from freezer and let thaw 30-45 minutes before baking.
*Finished tarts can be stored in an airtight container for up to 2 weeks.

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