Oh, you guys, I am SO excited to share this recipe with you today! It’s a little something I whipped up one blustery afternoon when I was craving something both cozy and a little bit fancy, and let me tell you, it was an instant hit. This cranberry brie tart is just one of those magical things that feels like it took hours to make, but it’s surprisingly simple. I swear, it’s become my go-to for everything from casual holiday gatherings to a “treat yourself” moment when the kids are finally asleep. It’s got that perfect balance of sweet and savory, creamy and tart, all wrapped up in a flaky, buttery crust. Honestly, if you’re a fan of my apple crumble bars, you are going to fall head over heels for this cranberry brie tart. It’s got that same comforting vibe, but with a sophisticated twist that’ll impress anyone.
What is Cranberry Brie Tart?
So, what exactly is this delightful creation I’m raving about? Think of it as a love letter to holiday flavors, all baked into one beautiful, shareable tart. At its heart, it’s a rich, creamy brie cheese that gets all melty and luxurious, paired with a vibrant, tangy cranberry filling. We’re talking real cranberries here, not just some sugary jelly! And the whole thing sits in a tender, flaky pastry crust. It’s not quite a cheesecake, not quite a pie, but something wonderfully in between. The name itself, cranberry brie tart, just sounds so inviting, doesn’t it? It captures that essence of festive indulgence and simple elegance all at once. It’s the kind of treat that makes you feel like you’ve pulled off something truly special, even on a weeknight.
Why you’ll love this recipe?
There are so many reasons why this cranberry brie tart has earned a permanent spot in my recipe binder, and I just know you’re going to feel the same way. First off, the FLAVOR! Oh my goodness. You get the incredibly smooth, slightly salty, melt-in-your-mouth brie, which is then perfectly cut by the bright, zesty burst of the cranberries. It’s not overly sweet, which is something I always strive for. Then there’s the CRUST. A good tart crust is crucial, and this one is just divine – buttery, flaky, and the perfect vehicle for all that deliciousness. And the SIMPLICITY? This is a lifesaver, truly. While it looks and tastes gourmet, it comes together so easily. You can even get a head start on some components to make assembly even quicker. I’ve made this countless times, and the consistency is always spot on. It’s also surprisingly COST-EFFECTIVE, especially when you consider how impressive it is. You can often find cranberries on sale, and brie, while feeling luxurious, isn’t break-the-bank expensive when you buy a good chunk. And the VERSATILITY! This is what really seals the deal for me. I serve this as a dessert, yes, but it’s also incredible as a brunch centerpiece or even a sophisticated appetizer with a glass of wine. If you’re looking for something that’s a step up from basic cookies but still achievable for a busy home cook, this is it. It’s the kind of recipe that makes people ask, “Did you buy this?” and you get to beam and say, “Nope, I made it!” What I love most about this is that it feels both comforting and celebratory, all at once. It’s like a warm hug and a festive sparkle in every bite.
How do I make Cranberry Brie Tart?
Quick Overview
This cranberry brie tart is all about layering simple, delicious components to create something truly special. We’ll start by making a quick, tender pastry crust, then prepare a vibrant cranberry filling, and finally, assemble it all with creamy brie before baking to golden perfection. It’s a straightforward process that yields incredibly rewarding results, making it perfect for any occasion where you want to impress without the stress. Trust me, the aroma alone as it bakes will have everyone gathering in the kitchen!
Ingredients
For the main Tart Shell:
* 2 ½ cups all-purpose flour: This is your basic building block. I always use unbleached for a slightly better texture.
* 1 teaspoon granulated sugar: Just a touch to help with browning and a hint of sweetness.
* 1 teaspoon salt: Essential for flavor balance.
* 1 cup (2 sticks) unsalted butter, very cold, cut into cubes: This is the key to a flaky crust! Make sure it’s cold, like, *really* cold.
* ½ cup ice water, plus more if needed: The ice water keeps the butter cold and helps it create those lovely flaky layers. I sometimes need a tiny bit more, so have it ready. You can also add a tablespoon of apple cider vinegar to the water for extra tenderness – my secret trick!
For the Cranberry Filling:
* 3 cups fresh or frozen cranberries: I love using fresh for that tart pop, but frozen works beautifully too. No need to thaw if using frozen.
* ¾ cup granulated sugar: Adjust this based on how tart your cranberries are and your preference. I often do ½ cup if I’m using a very sweet cranberry sauce.
* ¼ cup orange juice: Freshly squeezed is best for that vibrant citrus note.
* 1 tablespoon orange zest: This is where the real magic happens! It brightens everything up.
* ½ teaspoon ground cinnamon: A warm spice that complements the cranberries perfectly.
* ⅛ teaspoon ground cloves: Just a whisper to add depth; don’t go overboard here!
* 1 tablespoon cornstarch: To thicken the filling so it’s not too runny.
For the Brie and Topping:
* 8 ounces brie cheese, rind removed and cut into ½-inch cubes: I usually buy a good quality brie, and yes, removing the rind is worth it for the texture. Let it sit at room temp for about 15 minutes before you use it – it makes it easier to cut and melt.
* 2 tablespoons chopped pecans or walnuts (optional): For a little crunch and nutty flavor.
* 1 tablespoon maple syrup or honey, for brushing (optional): This adds a lovely sheen and extra touch of sweetness at the end. Sometimes I’ll use a little apricot jam thinned with water for a beautiful glaze instead.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 400°F (200°C). Grab a 9-inch tart pan with a removable bottom – this is key for easy serving. If you don’t have one, a pie plate will work, but it won’t look quite as professional. Lightly grease your tart pan with butter or cooking spray. This ensures our beautiful crust doesn’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, and salt. This just ensures everything is evenly distributed. It might seem like a small step, but it’s crucial for a consistent crust. Nobody wants a salty bite or a bland one!
Step 3: Mix Wet Ingredients
This is where the butter comes in. Add the cold, cubed butter to the dry ingredients. Now, you can use a pastry blender, a fork, or even your fingertips to cut the butter into the flour mixture. You want it to resemble coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pieces are what create the flakiness. Then, gradually add the ice water, a tablespoon at a time, mixing gently until the dough just comes together. Don’t overmix! You don’t want a tough dough. It should hold together when you squeeze a bit in your hand.
Step 4: Combine
Turn the dough out onto a lightly floured surface. Gently bring it together into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This chilling step is super important for relaxing the gluten and keeping the butter cold, which leads to that perfect flaky crust. I usually make the dough the day before if I’m planning a get-together.
Step 5: Prepare Filling
While the dough chills, let’s make the cranberry filling. In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until the cranberries start to pop and soften, about 8-10 minutes. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then stir it into the cranberry mixture. Continue to cook, stirring constantly, until the filling has thickened, about 1-2 minutes more. Remove from heat and let it cool completely. This step is important; a hot filling will melt your brie too soon.
Step 6: Layer & Swirl
Once the dough has chilled, take it out and let it sit at room temperature for about 10 minutes to make it easier to roll. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the dough into your prepared tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough. Now, spoon the cooled cranberry filling evenly over the bottom of the tart shell. Dot the cubed brie cheese all over the top of the cranberry filling. Don’t worry about being too neat; it’s going to melt into a glorious, gooey layer.
Step 7: Bake
Place the tart on a baking sheet (this catches any drips and makes it easier to get in and out of the oven). Bake for 35-45 minutes, or until the crust is golden brown and the brie is melted and bubbly. The filling should be wonderfully jammy. If the crust edges start to brown too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
Once baked, carefully remove the tart from the oven. Let it cool in the pan on a wire rack for at least 20-30 minutes. This is crucial for the filling to set up properly. If you’re using the optional maple syrup or honey, gently brush it over the warm brie right after you take it out of the oven for a beautiful shine. If using nuts, sprinkle them on now while it’s still warm so they adhere. You can also sprinkle them on after it’s fully cooled.
Step 9: Slice & Serve
Once mostly cooled, carefully remove the outer ring of the tart pan. Slice the cranberry brie tart into wedges and serve warm. It’s absolute heaven this way. The warm, gooey cheese combined with the slightly tart cranberries and flaky crust is just divine. You can also serve it at room temperature, but I find it’s at its peak when it’s still a bit warm.
What to Serve It With
This cranberry brie tart is so versatile, it’s almost ridiculous! I love it because it can truly fit into any meal or occasion. For a lovely **Breakfast**, a slice alongside a strong cup of coffee is pure bliss. The tartness of the cranberries is actually a wonderful wake-up call! I sometimes serve it with a dollop of Greek yogurt or a light drizzle of honey. If you’re planning a **Brunch**, this tart is a showstopper. Imagine it as the centerpiece on your table, surrounded by fresh fruit salad and maybe some savory quiches. It looks so elegant and tastes even better. For an indulgent **Dessert**, it’s perfect after a hearty meal. I love serving it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of hot tart and cold ice cream is just divine. And for those **Cozy Snacks**, this is my secret weapon. A small slice with a warm cup of tea on a rainy afternoon? Perfection. It’s comforting, satisfying, and feels like such a treat without being too heavy. My family also loves it as a light supper with a big green salad on the side. It’s one of those dishes that makes everyday meals feel a little more special.
Top Tips for Perfecting Your Cranberry Brie Tart
Okay, so you’ve got the recipe, but here are a few little secrets I’ve learned over the years that will help you make this cranberry brie tart absolutely perfect, every single time. First, for the **Cranberry Prep**, don’t overcook the cranberries. You want them to pop and soften, but not turn into complete mush. A little texture is a good thing! If you’re using dried cranberries for extra sweetness, I usually toss them in with the fresh ones for the last 5 minutes of cooking. When it comes to **Mixing Advice**, remember that with the tart dough, less is more. Overmixing develops the gluten too much, which can make your crust tough instead of tender and flaky. Mix just until it comes together. I’ve definitely made that mistake before, and the texture was just not right! For **Swirl Customization**, don’t be afraid to get a little creative with how you arrange the brie. While dotting it is easy, you can also try layering thin slices of brie for a more uniform melted layer. For **Ingredient Swaps**, if you can’t find fresh cranberries, a good quality whole berry cranberry sauce works in a pinch, but you might need to reduce the sugar slightly and skip the cornstarch thickening step. Pecans or walnuts are my go-to for the topping, but slivered almonds or even pepitas would be delicious additions. For **Baking Tips**, pay attention to your oven. Ovens can vary, so always keep an eye on the crust. If it’s browning too fast, a loose tent of foil is your best friend. And for **Glaze Variations**, if you’re not a fan of maple syrup, a simple apricot jam, warmed and brushed on, gives a beautiful glossy finish and a lovely fruit undertone. You could even try a thinned balsamic glaze for a savory twist if you’re feeling adventurous!
Storing and Reheating Tips
One of the things I adore about this cranberry brie tart is how well it keeps, making it a fantastic make-ahead option. For **Room Temperature** storage, if you’ve made it the same day you plan to serve it and it’s cooled down completely, you can leave it at room temperature for a few hours. However, due to the cheese, I usually prefer to refrigerate it once it’s cooled. **Refrigerator Storage** is your best bet for keeping it fresh for longer. Once the tart has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the fridge for up to 3 days. The crust might soften slightly over time, but it’s still delicious. For **Freezer Instructions**, this tart freezes surprisingly well! Once cooled, you can wrap it very tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe container. It’s best to freeze it *before* adding any optional glaze or nuts. It should last in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. You can reheat slices gently in a moderate oven (around 300°F or 150°C) for about 10-15 minutes until warmed through. For **Glaze Timing Advice**, if you plan to store or freeze the tart, it’s best to add any glazes or nuts *after* reheating. This ensures they stay fresh and don’t become soggy or burnt.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite cranberry brie tart recipe! I truly hope you give this one a try. It’s one of those recipes that just brings a smile to my face every time I make it, and it always disappears so quickly. It’s proof that you don’t need complicated techniques or exotic ingredients to create something truly memorable and delicious. It’s the perfect blend of cozy comfort and festive flair, making it ideal for any occasion. If you love this recipe, you might also enjoy my [Link to a similar recipe, e.g., “Sweet and Savory Pear Tart”] or my [Link to another related recipe, e.g., “Holiday Cranberry Orange Scones”]. They share that same wonderful balance of flavors! I can’t wait to hear what you think and see your beautiful tarts. Please leave a comment below and let me know how yours turned out, or if you tried any fun variations! Happy baking, friends!
Cranberry Brie Tart
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.25 cup ice water
Filling
- 1 cup fresh cranberries
- 0.5 cup granulated sugar
- 1 tablespoon orange zest
- 1 block brie cheese, rind removed and cut into pieces
- 2 tablespoons chopped fresh rosemary
Instructions
Preparation Steps
- For the crust: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
- In a medium bowl, combine the fresh cranberries, granulated sugar, and orange zest. Stir to coat the cranberries evenly.
- Spread the cranberry mixture evenly over the bottom of the tart crust. Dot the top with pieces of brie cheese and sprinkle with chopped rosemary.
- Bake for 25-30 minutes, or until the crust is golden brown and the brie is melted and bubbly. Let the tart cool for at least 10 minutes before serving.
