Description
Cranberry Brie Puff Pastry Tarts are delightful savory-sweet appetizers featuring flaky puff pastry filled with creamy brie cheese and a tangy homemade cranberry sauce. Perfect for holiday gatherings or elegant entertaining, these tarts combine crisp golden pastry with luscious cranberry and brie, accented by hints of orange and vanilla.
Ingredients
Dough
- 1 lb homemade rough puff pastry, or store-bought frozen & thawed puff pastry (2 sheets)
- 1 large egg beaten with 1 Tablespoon (15ml) water or milk (egg wash)
Cranberry Sauce
- 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
Filling & Garnishes
- 6 ounces (170g) brie cheese
- Coarse sugar, for sprinkling
- Optional: 1–2 pecan halves for each tart
- Optional for garnish: flaky sea salt & fresh thyme
Instructions
- Prepare Dough: If using homemade rough puff pastry, prepare through the second refrigeration step. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep dough chilled in the refrigerator until assembly.
- Make Cranberry Sauce: Rinse cranberries and set aside 1/4 cup (25g) for later. In a medium saucepan, combine the remaining cranberries, water, orange juice, and sugar. Heat over medium, stirring occasionally until it comes to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and sauce thickens, about 10 minutes.
- Finish Sauce: Remove from heat. Stir in reserved cranberries, orange zest, and vanilla extract. Let cool slightly while assembling.
- Preheat Oven and Prepare Pan: Preheat oven to 400°F (204°C). Lightly grease a 12-cup muffin pan with nonstick spray.
- Roll and Cut Dough: On a lightly floured surface, roll puff pastry into a 12 by 16-inch rectangle. If using two sheets, overlap edges and roll to adhere. Cut into twelve 4-inch squares using a sharp knife or pizza cutter.
- Egg Wash and Assemble: Brush egg wash over all sides of pastry squares. Press each square firmly into muffin pan cups as crusts. Slice brie into twelve 1/2-ounce (14g) pieces, placing one in the center of each crust. Spoon about 2 heaping teaspoons of cranberry sauce over brie. Gently fold dough corners inward toward tart centers. Sprinkle coarse sugar on top.
- Bake Tarts: Bake for 20 minutes or until golden brown. If using pecans, add 1–2 halves on each tart at the 10-minute mark and continue baking.
- Garnish and Serve: Remove from oven. Garnish tarts with flaky sea salt and fresh thyme leaves. Let cool a few minutes, then carefully remove from muffin pan with a spoon. Serve warm.
- Storage and Reheat: Store leftovers covered in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and bake at 300°F (149°C) for a few minutes until warmed.
Notes
- Use fresh cranberries for best texture and flavor in the sauce.
- Ensure puff pastry is well chilled before rolling and baking for optimal flakiness.
- Brie rind is edible and adds flavor; slice brie with rind on.
- Folding dough corners creates an attractive and rustic tart shape; don’t worry about perfect edges.
- Optional pecan halves add a nice crunch and complement the cranberry-brie flavors.
- For a dairy-free option, substitute brie with a vegan cheese alternative.
- These tarts are best eaten warm but can be enjoyed at room temperature.
