Cranberry Brie Puff Pastry Wreath
Salty and sweet, these Cranberry Brie Puff Pastry Tarts are a must have on your holiday table with rich brie cheese and homemade cranberry sauce. Store-bought or homemade, puff pastry, this recipe takes simple ingredients and makes a mouthwatering treat.
With a crispy, flaky crust and a burst of bright cranberry flavor, these tarts make a fine appetizer or holiday snack. A hint of orange zest and vanilla in the sauce lends depth, and each bite has a sprinkle of sea salt and fresh thyme on top.
To make them extra special, add pecans halfway through baking, or enjoy them as-is for a warm, comforting pastry. These tarts are totally irresistible, and sure to have everyone talking about when to come back.
Cranberry Brie Puff Pastry Tarts – How to Make
Flaky puff pastry serves as the ideal shell, giving way to a golden, buttery crust embracing rich, creamy brie. The brie melts perfectly, providing a creamy counterpoint to the tangy cranberry sauce. Fresh cranberries for color and natural sweetness, balanced by a little orange zest and juice for citrus brightness. A bit of vanilla extract brings complexity, and a sprinkle of coarse sugar adds some crunch.
Cranberry Brie Puff Pastry Tarts
These Cranberry Brie Puff Pastry Tarts are a surprisingly simple yet absolutely stunning sweet and savory buttery appetizer or snack. These tarts are sure to be a hit at your next gathering, with a flaky puff pastry base, creamy brie and a tangy homemade cranberry sauce. This recipe is simple enough and gives a festive touch for any occasion, whether you decide to make your own puff pastry or use bought.
Recipe Tips
Make Ahead for Convenience
If you’re hoping to streamline your prep, both puff pastry dough and cranberry sauce can be made in advance. The dough can be kept refrigerated for two days or frozen for up to a month, and the cranberry sauce is good for three days in the fridge. Just reheat and assemble before baking.
Don’t Overstuff the Tarts
It’s easy to be tempted to heaping on rings of cranberry sauce, but be careful not to overfill the squares of puff pastry. If the filling is too abundant, the dough can become soggy or overflow in the oven. Use a heaping teaspoon of sauce per tart, so the pastry bakes nice and crisp.
Achieve the Golden Brown Perfectly
To get the pastry edges beautifully golden and crisp, be sure to brush them with egg wash. This produces a shiny, golden finish which not only makes the pastry look good, but also helps it maintain its shape. If you’re using pecans, add them midway through baking, otherwise they can burn.
What Goes Well with Cranberry Brie Puff Pastry Tarts
Fresh Green Salad
Serve these tarts with a simple, crisp salad made of mixed greens, arugula and a light vinaigrette. Meanwhile, the bursting (and fresh) flavors of the salad will contrast perfectly with the richness of the brie and the sweetness of the cranberry sauce to create a well-balanced dish that’s good for anything.
Charcuterie Board
These Cranberry Brie Puff Pastry Tarts make a nice complement to a charcuterie board that includes a variety of cheeses, cured meats, olives and nuts. The interplay between salty meats and rich, sweet tarts is such a delight to the palate, it’s a pairing made for impressing guests.
Sparkling Wine or Cider
For a more festive twist, pair these tarts with a glass of chilled sparkling wine or a light, crisp apple cider. Meanwhile, the drink is also fizzy and acidic, which will contrast nicely with the rich brie and tart cranberry sauce to create a more complete pairing experience.
FAQ
Can I use store-bought puff pastry in place of homemade?
Absolutely! Store-bought frozen puff pastry will work just fine for this recipe, although homemade puff pastry does add an extra layer of flakiness. But just be sure you thaw it fully before using.
Can I use frozen cranberries to make the cranberry sauce?
Yes, but frozen cranberries will work in place of fresh. Just rinse them under cold water and continue with the recipe as usual. You don’t need to fully thaw them, but you need to make sure you remove excess moisture.
How do I store leftover tarts?
Leftover tarts keep in the fridge for up to 3 days. To reheat, wrap the individual potatoes with aluminum foil and place in a 300°F (149°C) oven for several minutes or until heated through.
Can I prepare these tarts ahead of time and freeze them?
Yes, baked and cooled tarts can be frozen for up to 3 months. Let them cool completely, then store in an airtight container. To serve, thaw in the refrigerator and reheat in the oven.
Brie and Cranberry Puff Pastry Tarts
Ingredients
- For the Puff Pastry:
- 1 lb homemade rough puff pastry or 2 sheets store-bought frozen puff pastry thawed
- Egg wash: 1 large egg beaten with 1 tablespoon 15ml water or milk
- For the Filling:
- 1 cup 100g fresh cranberries rinsed
- 6 tablespoons 90ml water
- 2 tbsp 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
- Flaky sea salt and fresh thyme leaves for optional garnishes
Instructions
- Prepare the Dough:
- If using homemade rough puff pastry, do the second refrigeration step then continue. If you’re using store-bought frozen puff pastry, make sure it’s completely thawed. Store the dough in the refrigerator until you need it.
- Make the Cranberry Sauce:
- Rinse the cranberries, reserving 1/4 cup (25g) for some added texture in the finished tarts. In a medium saucepan, combine the leftover cranberries, water, orange juice and sugar. Stir the mixture occasionally while it comes to a simmer. When it reaches a simmer, lower the heat to medium-low, and cook, stirring occasionally, until the liquid has reduced and the cranberries have burst, about 10 minutes. Off the heat, stir in the reserved cranberries, orange zest and vanilla extract. Allow the sauce to cool slightly while you make the pastry.
- Preheat and prep the muffin pan:
- Step 1: Preheat the oven to 400°F (204°C). Coat a 12-cup muffin tin in nonstick spray or butter.
- Roll and Cut the Puff Pastry:
- 晃晃撥皮工作－擀開成四分之一英寸厚的12×16吋長方形 If using 2 sheets of store-bought puff pastry, overlap the edge of one sheet with the other and roll with a pin to join the 2 sheets. Cut the dough into 12 squares, each 4 inches or so across.
- Assemble the Tarts:
- Brush the egg wash all over the puff pastry squares, including the edges. Place each square in a muffin cup and press gently to create a “crust.” Divide the brie into 12 slices, each about 1/2 ounce (14g), placing one in the center of each pastry. Top each piece of brie with 2 heaping teaspoons of cranberry sauce. Gently fold the corners of the pastry in toward the center, forming a rustic tart shape. Scatter coarse sugar over each tart.
- Bake the Tarts:
- Bake for about 20 minutes, or until the pastry is golden brown. For pecans, if using, add them halfway through the baking time, pressing one or two halves into the center of each tart, and baking for the last 10 minutes.
- Garnish and Serve:
- When baked, take out the tarts from the oven and finish with some flaky sea salt and fresh thyme leaves. Allow the tarts to cool for a few minutes, then gently remove them from the muffin pan with a spoon. Serve warm.
- Storing Leftovers:
- Leftover tarts will keep well in the fridge for up to 3 days. To reheat them, cover them with aluminum foil and bake them in a 300°F (149°C) oven for a few minutes until heated through.
