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Cranberry Brie Puff Pastry Tart

Cranberry Brie puff pastry tart pairs flaky, golden pastry with melted Brie and a tangy cranberry topping. Simmer the berries until they burst, then bake the assembled tart at 400°F until puffed and golden brown.
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Prep Time 15 minutes
Cook Time 32 minutes
cooling and resting 25 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry topping
  • 8 oz cranberries fresh
  • 0.33 cup granulated sugar
  • 2 tbsp water
  • 1 tsp orange zest finely grated
  • 0.125 tsp kosher salt
For the tart
  • 1 puff pastry sheet, frozen, from a 17.3-ounce package, thawed
  • 1 wheel (8 oz) Brie cheese rind left on, thinly sliced

Equipment

  • 1 2-quart saucepan
  • 1 13x18-inch rimmed baking sheet

Method
 

Make the cranberry topping
  1. Combine the cranberries, sugar, water, orange zest, and salt in a 2-quart saucepan; bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, until the berries burst and the mixture thickens.
  2. Transfer the cranberry topping to a heatproof bowl and cool for 15 minutes.
Assemble and bake the tart
  1. Heat the oven to 400°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Unfold the puff pastry on the prepared baking sheet, gently pressing any seams together.
  4. Score a 1-inch border without cutting through.
  5. Prick the center all over with a fork.
  6. Arrange the Brie inside the border.
  7. Spread the cooled cranberry topping over the Brie.
  8. Bake for 20 to 25 minutes, until the pastry is puffed and golden brown and the Brie is melted.
  9. Let the tart rest for 10 minutes before slicing and serving.

Notes

Cool the cranberry topping before spreading it over the pastry to help keep the center from getting soggy. Refrigerate leftovers for up to 3 days; freezing is not recommended because the pastry may lose its texture. For a gluten-free option, use gluten-free puff pastry.