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–+ servings
Cranberry Brie Tart

Cranberry Brie Tart: A Cozy Twist on Holiday Appetizers

Delight in this easy-to-make Cranberry Brie Tart, blending tangy cranberry sauce and creamy Brie for a festive appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 sheet Puff Pastry thawed and rolled out
For the Filling
  • 8 oz Brie Cheese can substitute with other melting cheese
  • 1 cup Cranberry Sauce consider fig or apricot preserves for variation
  • 4 oz Pancetta can be omitted for vegetarian option
  • 1 tbsp Fresh Thyme preferably fresh herbs
For the Finish
  • 1 large Egg for wash; milk can be used as an alternative

Equipment

  • Skillet
  • Baking Sheet
  • pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry to about 1/8 inch thick and place it on the baking sheet.
  3. In a skillet over medium heat, cook the diced pancetta until crispy and golden brown, about 3-5 minutes.
  4. Spread a generous layer of cranberry sauce over the puff pastry, leaving a 1-inch border.
  5. Layer the crispy pancetta and thick slices of Brie over the cranberry sauce.
  6. Fold the edges of the puff pastry over the filling to form a rustic border.
  7. Brush the folded edges with beaten egg for a shiny finish.
  8. Bake for 20-25 minutes or until the pastry is golden brown and flaky.
  9. Allow the tart to cool slightly, garnish with fresh thyme, slice, and enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 8IUCalcium: 150mgIron: 1mg

Notes

Make sure to let the Brie cheese reach room temperature for best melting results. Adjust cranberry sauce quantity to prevent sogginess.

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