Cranberry Tart
User Reviews
5
Cranberry Tart
Description
"Cranberry Tart" starts with a cranberry sauce cooked from fresh or frozen cranberries, orange juice, and maple syrup. After simmering until berries burst, the sauce is cooled and drained to concentrate the flavors. The tart itself uses refrigerated puff pastry formed into one large or multiple smaller tarts, with a shallow border pressed around edges. Thin slices of brie are layered over the pastry, optionally topped with orange marmalade for added sweetness and depth.
Before baking, an egg wash may be brushed on the pastry edges to create a golden finish. Baking at 425°F produces a flaky crust and warmed filling with softened cheese and vibrant cranberry accents. The tart pairs well with whipped cream and a dusting of powdered sugar if desired, adding richness or sweetness to balance the tartness of the berries.
This tart serves 4 to 8 depending on size and fits occasions where a mix of sweet, tangy, and creamy textures is desired. Leftovers can be reheated briefly in the oven to refresh the pastry’s crispness. The recipe allows preparation flexibility such as making the cranberry sauce ahead or assembling tart components in advance for convenience.
The cranberry sauce leftover liquid can be saved to enhance vinaigrettes or other dishes. This tart strikes a balance by layering fresh, cooked, sweet, and savory elements within a flaky pastry shell.
Ingredients
Cranberry Sauce:
- 8 ounces cranberries fresh or frozen
- 1 cup orange juice
- ¼ cup maple syrup plus more to taste
Cranberry Tart:
- 1 puff pastry sheet
- 8 ounce brie Remove rind if desired (optional, wheel, thinly sliced
- ¼ cup orange marmalade optional
- 1 egg optional
- Whipped Cream optional, to serve
- 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. Line a baking sheet with parchment paper.If desired, cut pastry into 4 or 6 even rectangles. Alternatively, leave the sheet whole and make one large tart. Move the pastry onto the prepared baking sheet.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness.
- 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.
Notes
- The tart can be baked as one large tart or multiple smaller tarts, serving 4 to 8 people.
- Prepare cranberry sauce up to 5 days ahead and refrigerate, or freeze for up to 2 months.
- Assemble the tart without jam or cranberry sauce up to one day in advance; add these just before baking.
- Leftover tart is best eaten within 1-2 days and can be crisped again in the oven for 3-5 minutes before serving.
- The drained cranberry sauce liquid can be saved and used in recipes like vinaigrettes or additional sauce batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 261mg | 11% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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