Cranberry Brie Puff Pastry Tarts
These Cranberry Brie Puff Pastry Tarts offer a perfect balance of savory and sweet, featuring creamy brie cheese and a tangy homemade cranberry sauce. Whether using store-bought or homemade puff pastry, this recipe elevates simple ingredients into a mouthwatering treat.
With a crisp, flaky crust and a burst of bright cranberry flavor, these tarts make an excellent appetizer or holiday snack. A touch of orange zest and vanilla in the sauce adds depth, while a sprinkle of sea salt and fresh thyme garnishes each bite.
For an extra touch of elegance, consider adding pecans in the middle of baking, or enjoy them as-is for a warm, comforting pastry. These tarts are a crowd-pleasing delight that will leave everyone coming back for more.
Cranberry Brie Puff Pastry Tarts – Ingredients
Flaky puff pastry forms the perfect base, creating a golden, buttery crust that holds the rich, creamy brie. The brie melts beautifully, offering a smooth contrast to the tart cranberry sauce. Fresh cranberries bring a burst of color and natural sweetness, balanced by a hint of orange zest and juice for citrus brightness. A dash of vanilla extract adds depth, while a touch of coarse sugar provides a subtle crunch.
Cranberry Brie Puff Pastry Tarts
These Cranberry Brie Puff Pastry Tarts are a delicious and visually stunning appetizer or snack that perfectly balances sweet, savory, and buttery flavors. With a flaky puff pastry base, creamy brie, and a tangy homemade cranberry sauce, these tarts are sure to be a hit at your next gathering. Whether you choose to make your own puff pastry or use store-bought, this recipe is easy to follow and offers a festive touch for any occasion.
Recipe Tips
- Make Ahead for Convenience
If you’re looking to streamline your preparation, both the puff pastry dough and cranberry sauce can be made ahead. The dough can be stored in the fridge for up to 48 hours or frozen for up to a month, while the cranberry sauce keeps well for 3 days in the fridge. Simply reheat and assemble before baking. - Don’t Overstuff the Tarts
While it’s tempting to add extra cranberry sauce, avoid overfilling the puff pastry squares. Too much filling can cause the dough to become soggy or spill over during baking. Stick to a heaping teaspoon of sauce per tart to ensure the pastry bakes perfectly crisp. - Achieve a Perfect Golden Brown
For a beautifully golden and crispy tart, be sure to brush the pastry edges with egg wash. This creates a shiny, golden finish that not only enhances the appearance but also helps the pastry hold its shape. If you’re adding pecans, add them halfway through baking to prevent them from burning.
What to Serve with Cranberry Brie Puff Pastry Tarts
- Fresh Green Salad
Serve these tarts alongside a simple, crisp salad with mixed greens, arugula, and a light vinaigrette. The freshness of the salad will balance the richness of the brie and the sweetness of the cranberry sauce, creating a well-rounded dish that’s perfect for any occasion. - Charcuterie Board
These Cranberry Brie Puff Pastry Tarts pair beautifully with a charcuterie board featuring an assortment of cheeses, cured meats, olives, and nuts. The contrast between the salty meats and the creamy, sweet tarts will excite your taste buds, making this pairing perfect for entertaining guests. - Sparkling Wine or Cider
For a festive touch, serve these tarts with a chilled glass of sparkling wine or a light, crisp apple cider. The bubbles and acidity in the drink will complement the richness of the brie and the tanginess of the cranberry sauce, elevating the overall experience.
FAQ
- Can I use store-bought puff pastry instead of homemade?
Absolutely! While homemade puff pastry does add an extra layer of flakiness, store-bought frozen puff pastry works just as well for this recipe. Just be sure to thaw it completely before use. - Can I use frozen cranberries for the cranberry sauce?
Yes, frozen cranberries can be used in place of fresh ones. Simply rinse them under cold water and proceed with the recipe as usual. No need to thaw them completely, but be sure to remove any excess moisture. - How do I store leftover tarts?
Leftover tarts can be stored in the refrigerator for up to 3 days. To reheat, cover them with aluminum foil and bake in a 300°F (149°C) oven for a few minutes until warmed through. - Can I make these tarts in advance and freeze them?
Yes, you can freeze baked and cooled tarts for up to 3 months. Allow them to cool completely, then store them in an airtight container. When ready to serve, thaw in the refrigerator and reheat in the oven.
Cranberry Brie Puff Pastry Tarts
These delightful Cranberry Brie Puff Pastry Tarts are an elegant and flavorful treat that combines the richness of brie cheese, the sweetness of homemade cranberry sauce, and the flakiness of puff pastry. Ideal for entertaining or a festive gathering, these tarts offer a perfect balance of savory and sweet. While store-bought puff pastry can be used for convenience, homemade dough enhances the flavor and texture if you have the time to prepare it.
Ingredients
- Ingredients
- For the Puff Pastry:
- 1 lb homemade rough puff pastry or 2 sheets of store-bought frozen puff pastry (thawed)
- Egg wash: 1 large egg beaten with 1 tablespoon (15ml) of water or milk
- For the Filling:
- 1 cup 100g fresh cranberries, rinsed
- 6 tablespoons 90ml water
- 2 tablespoons 30ml fresh orange juice
- 1/3 cup 67g granulated sugar
- 1/2 teaspoon orange zest
- 1/2 teaspoon pure vanilla extract
- 6 ounces 170g brie cheese
- Coarse sugar for sprinkling
- Optional: 1–2 pecan halves per tart
- Optional garnishes: flaky sea salt and fresh thyme leaves
Instructions
- Instructions
- Prepare the Dough:
- If using homemade rough puff pastry, complete the second refrigeration step before proceeding. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep the dough in the refrigerator until needed.
- Make the Cranberry Sauce:
- Rinse the cranberries and set aside 1/4 cup (25g) for added texture in the finished tarts. In a medium saucepan, combine the remaining cranberries, water, orange juice, and sugar. Stir the mixture occasionally as it comes to a simmer. Once simmering, reduce the heat to medium-low and continue to cook, stirring occasionally, until the liquid has reduced and the cranberries have burst, about 10 minutes. Remove the saucepan from the heat and stir in the reserved cranberries, orange zest, and vanilla extract. Let the sauce cool slightly while you prepare the pastry.
- Preheat and Prepare the Muffin Pan:
- Preheat the oven to 400°F (204°C). Grease a 12-cup muffin tin using nonstick spray or butter.
- Roll and Cut the Puff Pastry:
- On a lightly floured surface, roll the puff pastry dough into a 12×16-inch rectangle. If using two sheets of store-bought puff pastry, place the edge of one sheet over the other and roll with a pin to adhere the two sheets. Cut the dough into 12 squares, each measuring approximately 4 inches.
- Assemble the Tarts:
- Brush the puff pastry squares with the egg wash, covering the edges as well. Transfer each square to a muffin cup, pressing gently to form a “crust.” Cut the brie into 12 slices, each about 1/2 ounce (14g), and place one slice in the center of each pastry. Spoon 2 heaping teaspoons of cranberry sauce onto each piece of brie. Gently fold the corners of the pastry inward toward the center, creating a rustic tart shape. Sprinkle each tart with coarse sugar.
- Bake the Tarts:
- Bake for about 20 minutes, or until the pastry turns golden brown. If using pecans, add them halfway through the baking time, placing one or two halves in the center of each tart and continuing to bake for the remaining 10 minutes.
- Garnish and Serve:
- Once baked, remove the tarts from the oven and garnish with flaky sea salt and fresh thyme leaves. Let the tarts cool for a few minutes before carefully removing them from the muffin pan with a spoon. Serve warm.
- Storing Leftovers:
- Any leftover tarts can be stored in the refrigerator for up to 3 days. To reheat, cover them with aluminum foil and bake in a 300°F (149°C) oven for a few minutes until warmed through.
Notes
Notes
Make-Ahead & Freezing:
Both the homemade puff pastry and cranberry sauce can be prepared ahead of time. The dough can be refrigerated for up to 48 hours or frozen for up to 1 month. The cranberry sauce can be made up to 3 days in advance, then cooled, covered, and refrigerated. The baked tarts can also be frozen for up to 3 months. To reheat, thaw in the refrigerator and bake covered with foil at 300°F (149°C) for 15 minutes. Cranberries:
Fresh or frozen cranberries can be used for the sauce. If using frozen cranberries, there is no need to thaw them; simply rinse them with cold water and proceed with the recipe as usual. Orange Juice & Zest:
Fresh orange juice and zest are essential for the bright flavor of the cranberry sauce. Zest the orange before cutting it for the juice to make the process easier. Brie Cheese:
Any type of brie cheese will work for this recipe. There is no need to remove the rind, as it will melt and become part of the tart’s creamy filling. Full-Size Tart Option:
If preferred, you can adapt this recipe to make a full-size tart. The baking instructions will differ, and you can follow a similar process to that for a butternut squash tart. Spread the cranberry sauce over the egg-washed dough, dot with pieces of brie, sprinkle with coarse sugar, and add pecans midway through baking. Finish with flaky sea salt and fresh thyme.
Make-Ahead & Freezing:
Both the homemade puff pastry and cranberry sauce can be prepared ahead of time. The dough can be refrigerated for up to 48 hours or frozen for up to 1 month. The cranberry sauce can be made up to 3 days in advance, then cooled, covered, and refrigerated. The baked tarts can also be frozen for up to 3 months. To reheat, thaw in the refrigerator and bake covered with foil at 300°F (149°C) for 15 minutes. Cranberries:
Fresh or frozen cranberries can be used for the sauce. If using frozen cranberries, there is no need to thaw them; simply rinse them with cold water and proceed with the recipe as usual. Orange Juice & Zest:
Fresh orange juice and zest are essential for the bright flavor of the cranberry sauce. Zest the orange before cutting it for the juice to make the process easier. Brie Cheese:
Any type of brie cheese will work for this recipe. There is no need to remove the rind, as it will melt and become part of the tart’s creamy filling. Full-Size Tart Option:
If preferred, you can adapt this recipe to make a full-size tart. The baking instructions will differ, and you can follow a similar process to that for a butternut squash tart. Spread the cranberry sauce over the egg-washed dough, dot with pieces of brie, sprinkle with coarse sugar, and add pecans midway through baking. Finish with flaky sea salt and fresh thyme.
