Cheesy Sour Cherry Tartlets

Mini tartlets topped with cheese and cherry jam, a wedge of Saint Angel triple cream cheese, a jar of sour cherry spread, and a sprig of fresh rosemary on a baking sheet lined with parchment paper.

I’ve been making a version of these Cheesy Sour Cherry Tartlets for years and they’ve earned a permanent spot on my holiday appetizer rotation. These bite-sized tartlets were once my go-to Thanksgiving starter because family members always requested them.

I’m a sucker for mini anything, and these deliver the perfect bite: flaky, crunchy, creamy, savory, and just the right touch of tart-sweetness. Don’t have sour cherry spread? No problem, swap for strawberry, fig, or even a citrus jam. The flavor combo still hits every time!

Want the tart shell recipe I used? You can find it over on a baking journey

  • Tart shells (store-bought or homemade; phyllo shells work great too)

  • 1 wedge of Saint Angel Original Triple Cream Cheese

  • A few sprigs of fresh rosemary (for garnish and subtle flavor)

  • Sour cherry spread (or substitute with fig, strawberry, or citrus jam)

Ingredients:

Mini tartlets filled with cheese and topped with sour cherry compote and rosemary sprigs, arranged on parchment paper.

Instructions:

  1. Preheat your oven to 350°F (OPTIONAL see Step 7). Line a baking sheet with parchment paper.

  2. Arrange your tart shells (or phyllo cups) evenly on the prepared baking sheet.

  3. Slice the triple cream cheese into bite-sized pieces, just large enough to fit inside each shell.

  4. Place one piece of cheese into each tart shell.

  5. Spoon a small dollop of sour cherry spread over the cheese.

  6. Garnish each tartlet with a small sprig or leaf of fresh rosemary.

  7. Serve as is for a creamy, cool bite or bake for 5–7 minutes, just until the cheese is warm and bubbly.

Mini tartlets topped with Saint Angel cheese, sour cherry jam, and small green herbs, arranged on a parchment-lined baking sheet with a jar of berry jam and some herbs nearby.

Equipment

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