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Cranberry brie tarts

  • 450 g Rough Puff Pastry Dough, chilled
  • Egg Wash
    • 1 Egg
    • 1 T Water
  • 100 g Fresh Cranberries
  • 90 g Water
  • 30 g Fresh Orange Juice
  • 60 g White Granulated Sugar
  • 1/2 t Orange Zest
  • 1/2 t Vanilla Extract
  • 180 g Brie Cheese, sliced into 12 even slices
  • Coarse Sugar
  • To Garnish
    • Pecan Halves
    • Flaky Sea Salt
    • Fresh Thyme

Yields 12 tarts.

  1. Make sauce. Combine 75 g cranberries, water, orange juice, and sugar in saucepan. Bring to simmer over medium heat, stirring occasionally. Lower heat to maintain a low simmer. Reduce 10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat. Add remaining cranberries, orange zest, and vanilla. Set aside to cool slightly.
  2. Preheat oven to 200ºC (400ºF). Grease a 12-cup muffin pan.
  3. Prepare dough. Prepare a lightly floured surface. Roll pastry dough into a ~12x16-inch rectangle. Cut dough into 12 4-inch squares. Prepare egg wash by whisking egg and water. Brush all over pastry puff squares. Transfer squares to muffin pan and press down to fill each cup.
  4. Fill tarts. Place one brie slice in center of each dough cup. Top each with 2-3 t cranberry sauce. Fold corners toward center of each tart. Sprinkle with coarse sugar.
  5. Bake 10 minutes at 200ºC. Place pecans in the center of each tart. Bake 10 minutes more until tarts are golden brown.
  6. Garnish with thyme and sea salt.
  7. Cool 5 minutes and remove from pan.
  8. Serve warm.

  1. McKenney, Sally. "Cranberry Brie Puff Pastry Tarts." Sally's Baking Addiction. 9 November 2022. ↩