Savory rosemary shortbread mini tarts are filled with blackberry jam and topped with Gorgonzola cheese making them easy holiday appetizers!
I loveeee these little mini tart appetizers because they’re savory with a hint of sweet, salty and buttery shortbread-deliciousness all baked in one little bite.
These rosemary shortbread mini tarts make awesome appetizers for the holidays because they can be made ahead and even frozen until ready to use.
It starts with the rosemary shortbread dough recipe courtesy of Two Peas & their Pod). The dough has a hint of lemon zest and fresh rosemary which gives it that distinctive aroma that reminds me of the holidays.
Literally melt in your mouth goodness.
The shortbread dough is shaped into a mini muffin pan, filled with blackberry jam and topped with Gorgonzola cheese crumbles. They get baked until lightly golden brown and slightly bubbly.
They may sound all fancy & gourmet but I promise, they’re super easy to make and require little effort!
Christmas just crept up so fast on me. I feel like that’s a common trend now that I’m getting older.
I knew I was officially an adult when I was excited for getting a dutch oven as a gift from my mom (Best gift ever BTW!)
Once upon a time I would bake dozens and dozens of cookies, and now I’m lucky if I have time to wrap my gifts semi-pretty.
I will say however, now that we have our own house, hosting holidays is something I look forward to because it means I can cook for the people I love .
These savory mini tarts are on the menu this year and I have a feeling they’ll be a hugeeee hit.
What you’ll need for savory mini tarts:
- Fresh Rosemary-it’s a must for the shortbread dough! Dried rosemary won’t cut it here.
- Blackberry Jam-store bought or homemade. You could also substitute with apricot or fig jam which are both also delicious!
- Gorgonzola Cheese Crumbles- you could also substitute for blue cheese.
Can I make these mini tart appetizers ahead?
Heck yes! The shortbread dough can be made ahead and kept in the refrigerator for 3-5 days or in the freezer for up to 3 months.
You can also assemble and bake them ahead and freeze them for up to 3 months. Simply let them come to room temperature before serving.
What if I don’t have a mini muffin pan?
You could use mini tart molds if you have those or simply take about 1 tbsp sized dough, roll it into a ball and use your thumb and finger to create the “cup shape”. Place on a baking sheet and bake as instructed.
You could always ask for a mini muffin pan for Christmas 😉 (affiliate link).
For more easy holiday appetizers try:
Savory Rosemary Shortbread 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 confectioner's sugar
- 1/2 tsp vanilla extract
- 1/2 cup blackberry jam store bough or homemade
- 1/2 cup gorgonzola cheese crumbles
- 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 confectioner's 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.
- Place about 1 tbsp of dough in each cup, then using your finger, press the dough gently up the sides evenly to form the cup shape. If the dough cracks, gently smooth it back together with your fingers. Repeat with remaining dough. You should have enough for a 24 mini muffin pan.
- Fill each dough cup 3/4 of the way with blackberry jam, then top with Gorgonzola crumbles.
- Place in pan in the refrigerator to firm the butter before baking, at least 20 minutes.
- Bake for 12-15 minutes until lightly browned and cheese is melted.