Brie and Cranberry Puff Pastry Tarts
These puffy little delights are elegant and delicious Cranberry Brie Puff Pastry Tarts with rich brie cheese, sweet homemade cranberry sauce, and flaky, amazing puff pastry. Perfect for entertaining or a holiday gathering, these tarts are savory and sweet. Store-bought puff pastry is a convenient option, but if you have the time to spare, homemade dough makes for more flavorful, tender pies.
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.
Notes
Make-Ahead & Freezing: The homemade puff pastry and cranberry sauce can be made ahead. The dough can be chilled for up to 48 hours or frozen for 1 month. The cranberry sauce can be prepared 3 days ahead and kept covered and chilled. The baked tarts can also be frozen for up to three months. For reheating, you can thaw it in refrigerator and then bake covered with foil until heated to warm at 300°F (149°C) for 15 minutes.
Cranberries: Real cranberries, fresh or frozen, are ideal for the sauce. And if you’re using frozen cranberries, there’s no need to thaw them; just rinse them in cold water and you’re good to follow the recipe as you normally would.
Orange Juice & Zest: Fresh orange juice and zest are key to the bright flavor of the cranberry sauce. Get the zest of the orange before you cut it to get the juice; makes it easier.
Brie Cheese: Any brie cheese will do for this recipe. There is no need to peel off the rind, because it melts and mingles with the tart’s creamy filling.
FULL SIZE TART OPTION: Also, in case you want to, it is possible to scale this recipe up to make a full-size tart. The instructions for baking will vary — you can do something similar to what you’re doing with a butternut squash tart. Spread the cranberry sauce over the egg-wash dough, scatter small chunks of brie on top, sprinkle with coarse sugar, and toss in some pecans halfway through baking. Sprinkle with flaky sea salt and fresh thyme.