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 12x16-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.