Cranberry Tart

5 from 14 votes

This Cranberry Tart is made with puff pastry, Brie, and cranberry sauce. It's a quick and easy dessert, and a perfect way to use extra cranberry sauce!

Tart may be baked as one large tart, or 4 small tarts. Serves 4 - 8, depending on the serving size desired.

See recipe notes to partially prepare the tart ahead of time, reducing cook time to 20 minutes.

Prep Time5

Cook Time35

Cooling Time15

Total Time40

Course: Dessert

Cuisine: American

Servings: people

Calories: 335kcal

Author: Sarah Trenalone

Ingredients

Cranberry Sauce:

8 ounces cranberries, fresh or frozen
1 cup orange juice
¼ cup maple syrup, plus more to taste

Cranberry Tart:

1 sheet puff pastry
8 ounce wheel Brie, thinly sliced Remove rind if desired (optional)
¼ cup orange marmalade (optional)
1 egg (optional)
whipped cream + powdered sugar (optional, to serve)

Instructions

Cranberry Sauce:

Add cranberries, juice, and syrup to a pot. Bring to a boil, and simmer until the berries burst.
Remove from the heat, and place in the fridge to cool for 10 - 15 minutes. Berries are ready when they have cooled to room temperature.
Drain most of the juice off the berries, reserving liquid for another recipe.
Tip: Use the extra liquid for another batch of cranberry sauce, or add to a vinaigrette and serve with bitter greens or vegetables (like kale or brussels sprouts).

Cranberry Tart:

Preheat oven to 425°F.
Roll out the puff pastry on the included sheet of parchment paper.
Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness, and work on a floured surface instead of parchment paper.
If desired, cut pastry into 4 even rectangles. Alternatively, leave the sheet whole and make one large tart.
Move the parchment paper and pastry onto a baking sheet.
Use a butter knife to make a shallow indentation on the pastry (or pastries), creating a ½" border along the edges. Do not cut all the way through the pastry!
Tip: If you accidentally cut all the way through the pastry dough while making the border, use your finger to add a few drops of water to the cut area of the dough. Rub the dough to seal it back up.
Lay the Brie slices in a single row on the dough, covering everything except the ½" border.
Optionally, spread the marmalade over the Brie.
Use a spoon to ladle the drained cranberry sauce on top of the Brie. Use enough berries to cover the cheese, but not so many that the cranberry sauce overflows onto the border.
Tip: Make sure to drain most of the liquid off the sauce before adding it to the tart. Too much liquid can make the pastry soggy.
Whisk the egg in a small bowl, add a splash of water, and carefully brush the egg wash onto the top outer edge of the pastry (the ½" border). Take care to only brush the TOP of the pastry-- if the egg wash drips onto the side, it will seal the puff and prevent it from rising.
Tip: An egg wash makes the pastry extra glossy when baking. It's totally optional.
Bake for 15 - 20 minutes, until the cheese is melted and the pastry is golden.
Slide the tart(s) onto a wire cooling rack, and let cool for about 5 minutes. Serve while still warm. Top with whipped cream and dust with powdered sugar if desired.
Leftovers:
This tart is best eaten right away, but leftovers can be stored in the fridge 1-2 days. To help the pastry crisp up again, pop it back in the oven for 3-5 minutes.

Make Ahead:
Cranberry Sauce: The sauce can be made ahead of time and refrigerated for up to 5 days, or frozen for up to 2 months.
Cranberry Tart: The tart can be assembled without the jam or cranberry sauce up to one day ahead. Tightly wrap the partially assembled tart, refrigerate, and add the jam and cranberry sauce immediately before baking.

Video

Notes

Nutrition information does not include the optional ingredients: marmalade, egg, whipped cream, or powdered sugar. Approximately ½ cup of orange juice was drained off of the cranberry sauce, so only the remaining ½ cup was added to the nutrition data.

Nutrition