Cranberry Brie Puff Pastry Tarts

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Make the rough puff pastry (through its second chill) or thaw the store-bought frozen puff pastry. Keep the dough refrigerated until step 4.
2. Rinse the cranberries and set aside 1/4 cup (25 g). In a medium saucepan over medium heat, combine the remaining cranberries, 6 tablespoons (90 ml) water, 2 tablespoons (30 ml) orange juice and 1/3 cup (67 g) sugar. Stir occasionally until it simmers, then lower to medium-low. Keep cooking, stirring now and then, about 10 minutes, until the liquid has reduced and the cranberries have burst and thi
3. Take the pan off the heat and stir in the reserved 1/4 cup cranberries, 1/2 teaspoon orange zest and 1/2 teaspoon vanilla extract. Let cool slightly.
4. Preheat the oven to 400°F (204°C). Grease a 12-cup muffin pan.
5. Roll the pastry on a lightly floured surface into a 12×16-inch rectangle (if using two store-bought sheets, press them together first). Cut into twelve 4-inch squares.
6. Brush all the squares, edges included, with egg wash (1 beaten large egg mixed with 1 tablespoon / 15 ml water or milk). Press each square into a muffin cup to form a crust. Cut the brie into 12 pieces of about 1/2 ounce (14 g) each and place one in the centre of each crust. Top each with about 2 heaping teaspoons of slightly warm or cold cranberry sauce. Fold the corners of the dough toward the c
7. Bake for 20 minutes, until golden brown. If using pecans, add one or two halves to the centre of each tart at the 10-minute mark and bake the remaining 10 minutes.
8. Take out of the oven and top each tart with flaky sea salt and fresh thyme leaves. Cool for a couple of minutes, then loosen the tarts with a spoon. Serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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