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A delicious Cranberry Brie Tart with a golden-brown crust is presented as a featured image.

Best Cranberry Brie Tart

This Cranberry Brie Tart recipe delivers a perfect balance of crisp pastry, melted brie, and tart cranberry. Blind baking the crust and tossing the brie with cornstarch are key steps to prevent a soggy tart. Enjoy this elegant and flavorful holiday appetizer.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Appetizer
Cuisine: French-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup ice water
  • 8 ounces brie cheese, rind removed and cut into 1-inch pieces
  • 1 cup cranberry sauce homemade or high-quality store-bought
  • 1 tablespoon cornstarch
  • 1/4 cup chopped pecans or walnuts optional
  • 1 tablespoon maple syrup optional, for extra sweetness
  • 1 egg, beaten
  • 1 tablespoon milk or water

Equipment

  • Large bowl
  • Pastry blender or fingers
  • Plastic wrap
  • Medium bowl
  • Rolling Pin
  • Lightly floured surface
  • 9-inch tart pan with removable bottom
  • fork
  • Oven
  • whisk
  • measuring cups and spoons

Method
 

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
  4. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
  5. In a medium bowl, gently toss the brie pieces with the cornstarch. This will help absorb excess moisture during baking.
  6. If using store-bought cranberry sauce, consider adding a touch of orange zest or a pinch of cinnamon for enhanced flavor.
  7. Preheat oven to 375°F (190°C).
  8. On a lightly floured surface, roll out the dough into a 12-inch circle.
  9. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess.
  10. Dock the bottom of the crust with a fork to prevent it from puffing up during baking.
  11. Blind bake the crust for 15 minutes. Remove from oven and let cool slightly.
  12. Spread the cranberry sauce evenly over the bottom of the pre-baked crust.
  13. Arrange the brie pieces over the cranberry sauce. Sprinkle with chopped nuts, if desired. Drizzle with maple syrup, if desired.
  14. Brush the edges of the crust with egg wash.
  15. Bake for 15-20 minutes, or until the crust is golden brown and the brie is melted and bubbly.
  16. Let cool slightly before serving. This allows the brie to set up a bit and prevents it from being too runny.

Notes

For best results, use cold butter and ice water when making the crust. Store leftover tart in the refrigerator for up to 3 days. You can reheat it gently in the oven or microwave. Feel free to experiment with different types of nuts or sweeteners to customize the flavor.