Why You’ll Love This Recipe
A Cranberry Brie Tart is one of those effortlessly elegant dishes that feels equally appropriate for holiday gatherings, brunch tables, or a refined afternoon treat. The combination of creamy Brie and bright, tangy cranberry topping creates a beautiful balance of richness and acidity, all nestled in a flaky, golden tart shell. It delivers impressive flavour with minimal fuss, making it ideal for both seasoned bakers and beginners. I once prepared this tart using a whole-wheat crust as an experiment, and the slightly nutty flavour paired wonderfully with the tart cranberries and soft Brie. This dish is versatile enough to serve warm or chilled, and it looks stunning with its vibrant colours and glossy finish. If you enjoy recipes that feel sophisticated yet approachable, this tart will quickly become a favourite.
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Cranberry Brie Tart: A Buttery, Elegant Bite for Any Occasion
- Total Time: 30 mins
- Yield: 6–8 slices
- Diet: Vegetarian
Description
A festive, buttery tart filled with creamy melted Brie and sweet-tart cranberry sauce, perfect for holidays or elegant gatherings.
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz Brie cheese, cut into chunks (rind on or off)
- 1 cup cranberry sauce (homemade or canned)
- 1 tbsp honey (optional, for sweetness)
- 1 egg (for egg wash)
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll puff pastry and place on the baking sheet. Lightly score a 1-inch border around the edges without cutting through.
- Prick the center area with a fork to prevent excessive puffing.
- Spread cranberry sauce evenly inside the scored border.
- Add chunks of Brie evenly across the cranberry layer. Drizzle honey on top if desired.
- Brush the edges of the puff pastry with beaten egg.
- Bake for 18–22 minutes, or until pastry is golden and Brie is melted.
- Garnish with fresh rosemary or thyme and let cool slightly before slicing.
Notes
- Use whole-berry cranberry sauce for best texture.
- Brie rind is edible—remove only if preferred.
- Add toasted pecans or walnuts for crunch.
- Serve warm as an appetizer or alongside a holiday meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Tart crust
A buttery tart shell forms the base, providing structure and a crisp texture that contrasts beautifully with the soft Brie.
Brie cheese
Brie melts into a creamy, luxurious layer that complements the tart cranberries with subtle richness.
Cranberries
Fresh or frozen cranberries create a bright, tangy topping that cuts through the creaminess of the cheese.
Sugar
Sugar balances the cranberries’ natural tartness and helps create a glossy, jam-like consistency.
Orange zest
A touch of zest adds aromatic brightness, enhancing both the fruit and the cheese.
Butter
Butter enriches the cranberry topping and helps it develop a smooth texture.
Vanilla extract
Vanilla adds warmth and depth, subtly enhancing the overall flavour without overwhelming it.
Directions
Begin by preparing your tart crust. Fit the dough into your tart pan, gently pressing it into the edges. Blind-bake the crust until lightly golden to ensure it holds its structure against the soft filling. While the crust cools, prepare the cranberry topping by combining cranberries, sugar, butter, and orange zest in a saucepan. Simmer until the cranberries burst and the mixture thickens to a jam-like texture. Stir in the vanilla and allow the mixture to cool slightly.
Slice the Brie into even pieces and lay them across the bottom of the cooled tart shell. The residual warmth of the crust will begin to soften the cheese. Spoon the cranberry mixture over the Brie, spreading it evenly. Bake briefly until the cheese melts and the topping glistens. Allow the tart to rest before slicing so it cuts cleanly and the layers settle beautifully. Serve warm for a gooey texture or chilled for a firmer, more structured bite.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8 slices.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Cooling time: 10 minutes
Total time: About 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a 160°C (325°F) oven for 8–10 minutes to warm the Brie without overcooking the crust. The tart also tastes delicious served cold.
Variations and Customizations
Puff Pastry Tart
Use puff pastry instead of a traditional tart crust for a lighter, flakier base.
Cranberry Apple Blend
Add finely diced apples to the cranberry mixture for extra sweetness and texture.
Herb-Infused Brie
Sprinkle fresh thyme or rosemary over the Brie before adding the cranberries for an aromatic touch.
Maple Cranberry Topping
Replace part of the sugar with maple syrup for deeper, caramel-like notes.
Spiced Cranberry Compote
Add cinnamon, nutmeg, or cardamom for a warm, festive flavour profile.
Walnut or Pecan Crunch
Sprinkle toasted nuts on top before serving for added texture.
Honey-Drizzled Finish
Drizzle honey over the tart after baking for a glossy, sweet accent.
Individual Mini Tarts
Make small tartlets for elegant bite-sized appetisers.
Savoury Twist
Add caramelised onions under the Brie for a sweet–savoury contrast.
Brie with Rind Removed
Remove the rind for an extra-smooth, creamy filling; keep it on for stronger flavour.
FAQs
Can I use frozen cranberries?
Yes, they work perfectly and require no thawing.
Should I remove the Brie rind?
It’s optional; the rind softens during baking and adds flavour.
Can I make the tart in advance?
Yes, bake the tart and refrigerate. Warm before serving if desired.
Why blind-bake the crust?
It prevents sogginess and ensures a crisp base.
Can I use goat cheese instead of Brie?
Yes, goat cheese adds tang and pairs well with cranberries.
How do I prevent the crust from shrinking?
Chill the dough before baking and avoid stretching it in the pan.
Can I use store-bought crust?
Absolutely; it saves time and still delivers excellent results.
Can I use cranberry sauce instead of fresh cranberries?
Yes, but reduce added sugar and adjust thickness as needed.
Why is my topping too runny?
Simmer longer until it thickens; it will also firm as it cools.
Can this tart be served cold?
Yes, it tastes lovely both warm and chilled.
Conclusion
This Cranberry Brie Tart delivers a beautiful balance of rich, creamy cheese and bright, tangy cranberry topping, all wrapped in a crisp, buttery crust. Its elegant appearance and approachable preparation make it ideal for holidays, parties, or any moment when you want something impressive without excessive complexity. Whether enjoyed warm and gooey or cool and refined, this tart is a memorable dish that elevates any table.
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