Cranberry Brie Tart

There’s something undeniably elegant about the combination of creamy, melty Brie and sweet-tart cranberries, all nestled in a buttery, golden crust. It’s like the holiday season wrapped up in a single, glorious bite.

This Cranberry Brie Tart is one of those recipes that looks like it came from a French pâtisserie window, but secretly? It’s super simple. We’re talking minimal prep, store-bought puff pastry (yes, please), and a handful of easy ingredients. You’ll get flaky layers, warm, gooey cheese, and cranberries that burst with brightness. Whether you’re hosting a brunch, bringing a dish to a holiday party, or just hanging out with a cup of tea and your favorite playlist, this tart hits all the right notes.

I started making this tart as a Thanksgiving appetizer a few years back, and now it shows up at nearly every celebration—from cozy fall dinners to spring brunches. It’s become the dish everyone requests (and maybe low-key fights over).

Why You’ll Love This Recipe

• Elegant yet easy: Looks beautiful, tastes amazing, and comes together with hardly any effort.
• Sweet + savory combo: The richness of the Brie with the tart cranberry sauce is just… dreamy.
• Crowd-pleaser: Perfect for holidays, baby showers, potlucks, or just a treat-yourself kind of day.
• Versatile: You can dress it up with nuts, herbs, or a drizzle of honey—or keep it simple and classic.

Each bite is a perfect harmony of flaky pastry, silky Brie, and bright, tangy cranberries. It’s buttery, rich, and just the right amount of sweet.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes
• Servings: 6–8
• Calories per serving: 310
• Protein: 9g | Carbs: 24g | Fat: 21g

Ingredients

• 1 sheet puff pastry, thawed (from a 14- to 16-ounce box)
• 6–8 ounces Brie cheese, rind on or off (your choice)
• 3/4 cup cranberry sauce (homemade or canned)
• 1 tablespoon chopped fresh rosemary (optional but highly recommended)
• 1 egg, beaten (for egg wash)
• 1 tablespoon honey (optional, for drizzling)
• 2 tablespoons chopped pecans or walnuts (optional, for topping)
• A pinch of flaky sea salt (for finishing)

Puff pastry: Buttery and flaky, it’s the perfect base—and makes this recipe weeknight easy.
Brie: Melts beautifully into the tart, adding creamy richness.
Cranberry sauce: Bright, tart, and balances the cheese with just enough sweetness.
Rosemary: Brings a savory, piney touch that makes this feel extra special.
Honey + nuts: Optional, but these extras take it over the top.

Step-by-Step Instructions

1. Preheat the oven
   Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Roll out the puff pastry
   On a lightly floured surface, roll the thawed puff pastry into a rectangle (about 10×14 inches). Transfer to your lined baking sheet.
3. Score the border
   Using a sharp knife, gently score a 1-inch border around the edge of the pastry (don’t cut all the way through). This helps create that lovely raised crust.
4. Layer the Brie
   Cut the Brie into thin slices and arrange them evenly within the scored border. Don’t worry about making it perfect—it’ll all melt together in the oven.
5. Add cranberry sauce
   Spoon the cranberry sauce over the Brie. Spread it gently with the back of your spoon. You want a good ratio, but don’t drown the cheese.
6. Sprinkle rosemary
   If using, sprinkle the chopped rosemary over the top for a savory, fragrant twist.
7. Brush the edges
   Brush the outer edge of the pastry with your beaten egg. This gives you that beautiful golden finish.
8. Bake
   Bake for 20–25 minutes, or until the pastry is puffed and golden brown and the Brie is bubbly and melted.
9. Add finishing touches
   Let it cool for 5–10 minutes. Then drizzle with honey, sprinkle chopped pecans or walnuts, and finish with a pinch of flaky sea salt if you’d like.
10. Slice and serve
    Cut into squares or rectangles using a sharp knife or pizza cutter. Serve warm or at room temperature.

How to Serve

• As an appetizer for a holiday party or dinner.
• With a fresh green salad and citrus vinaigrette for a light lunch.
• On a brunch table next to quiche, fruit, and coffee.
• As part of a cheese and charcuterie board—slice into small bites for easy grazing.

Additional Tips

• Use good-quality Brie: It really makes a difference. Triple-cream varieties melt beautifully.
• Don’t overload the cranberry sauce: Too much and the pastry might get soggy.
• Leave the Brie rind on if you like a little extra texture and flavor. Or remove it for ultra-smooth bites.
• Bake directly on parchment: This helps the bottom crisp up nicely.
• Chill the puff pastry before baking if it gets too soft while assembling—this keeps it puffier.

Recipe Variations

• Use fig jam or apricot preserves instead of cranberry for a different fruit profile.
• Add caramelized onions beneath the Brie for a savory twist.
• Try puff pastry shells or mini tartlets for bite-sized party apps.
• Top with sliced almonds and a dusting of powdered sugar for a more dessert-style tart.
• Use dairy-free Brie to make the recipe suitable for non-dairy eaters.

Serving Suggestions

• With a side of mixed greens tossed in lemon vinaigrette.
• Next to roasted root vegetables for a warm fall dinner.
• Add sparkling apple cider or a cozy tea for a comforting, elegant moment.
• Pair with dried fruits, fresh pears, and crackers for a picnic-style spread.

Freezing and Storage

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to crisp up the pastry.

Freezing:
You can freeze the tart before baking. Assemble everything on the puff pastry, then freeze flat. Once frozen, wrap in foil or a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Special Equipment

• Baking sheet and parchment paper: Keeps everything mess-free and helps with crisping.
• Pastry brush: Makes applying the egg wash quick and easy.
• Sharp knife or pizza cutter: For clean slices.

FAQ

Can I use store-bought cranberry sauce?
Absolutely. Just pick one with whole berries if possible, and give it a stir before spreading.

Do I need to remove the Brie rind?
Totally up to you. It’s edible and melts well, but if you prefer a smoother texture, go ahead and remove it.

Can I make this ahead of time?
Yes! You can assemble the tart a few hours ahead and keep it in the fridge. Just bake fresh when you’re ready to serve.

What other cheeses can I use?
Camembert is a great swap. Goat cheese also works for a tangier flavor.

Can I use crescent roll dough instead of puff pastry?
You can! It won’t be as flaky, but it’s still delicious and easier to work with for some folks.

Can I make it without nuts?
Of course. The nuts are totally optional—leave them out if you’re allergic or just not a fan.

Is this best served warm or cold?
Warm is ideal—the Brie is soft and melty. But it’s still great at room temp.

Can I use a tart pan?
You can! Just make sure to dock the pastry with a fork and watch for overflow.

How do I keep the bottom from getting soggy?
Don’t overload the cranberry, and make sure your oven is fully preheated so the pastry cooks quickly and evenly.

What herbs pair well with this?
Rosemary, thyme, or even a little sage work beautifully.

Conclusion

And there you have it—a Cranberry Brie Tart that’s as easy as it is elegant. Whether you’re serving it up at a holiday table or making it just because, this is one of those recipes that delivers big flavor with barely any effort.

I’d love to see your version! If you make it, be sure to snap a photo and tag me—your creations always make my day.

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