Brie Cranberry Tart with Thyme and Pecans
This Brie Cranberry Tart with Thyme and Pecans is a unique take on a Brie en Croute! Serve this as an appetizer or a dessert to your holiday meal. It is sure to impress a crowd.
I don’t know about you, but sometimes I just want something a little more fancy to go along with the traditional Thanksgiving Day feast. Something to munch on while the rest of the meal is being finished and guests are still arriving. I love plan for something festive and beautiful to set the tone of the day. I have made a brie en croute with a cranberry filling the last few years, but this year I wanted to try something just a little different- a take on brie en croute with a more fun and cheerful feel to it.
What I love so much about this Brie Cranberry Tart is that the components can be prepped before the day of. It is wonderful served at room temperature or warm if you do have the oven space and time to get it that way. And really, this could be an appetizer or a dessert. I am a huge fan of cheese as dessert and this would be lovely after all the hearty turkey, gravy, potatoes, and stuffing.
There are 3 simple steps to prepare this brie cranberry tart: Prepare the cranberry relish, prepare the crust, and assemble and bake! I love to make the relish and the dough for the crust far in advance. They can both be made up to a week ahead of time and just kept in the refrigerator. This way on the day of serving, all you have to do is assemble.
I am very in love with this cranberry relish. It is beautiful on its own even if you don’t want to make the tart or you could serve it more simply over some warmed brie as well.
This cranberry relish recipe is very similar to my Orange Cranberry Jam – this jam is perfect served as a side dish on your holiday table.
Brie Cranberry Tart with Thyme and Pecans
Ingredients
For the Orange Cranberry Jam
- 336 grams (12 ounces) fresh or frozen cranberries
- 200 grams (1 cup) granulated sugar
- 1 ½ teaspoons fresh thyme, minced
- large pinch kosher salt
- 56 grams (¼ cup, 60 milliliters) orange juice
For the puff pastry
- ½ pound (1 sheet) puff pastry (store bought or homemade quick puff pastry), thawed
- a small handful of flour, for rolling
For Assembly
- 226 grams (8 ounces) brie, double or triple creme
- 50 grams (½ cup) pecans, chopped and toasted
- fresh thyme sprigs, optional for decor
Instructions
PREP
- About 40 minutes before baking, remove puff pastry (½ pound, 1 sheet) from the freezer and move to the counter to thaw. Alternatively, you can make rough puff pastry from scratch.
- Gather your tart pan. I'm using this rectangular pan with removable bottom but you can also use a 9 inch (22 cm) round one.
- Preheat the oven to 400°F/205°C.
- Measure out all the ingredients.
Make the orange cranberry jam
- Place the cranberries (336 grams/ 12 ounces), granulated sugar (200 grams/ 1 cup), minced fresh thyme (1 ½ teaspoons), salt (large pinch), and orange juice (56 grams/ ¼ cup) in a medium saucepan over medium heat.
- Stir frequently until it starts to boil and then turn the heat to low and simmer.
- Keep stirring until most of the cranberries pop and the jam thickens. This will take about 8-12 minutes. Remove from the heat and let cool. It will thicken as it cools.
Roll out the puff pastry
- Unfold the puff pastry (½ pound/ 1 sheet) on a lightly floured surface. Sprinkle a small amount of flour over the top and roll out the pastry 1 inch (2.5 cm) wider on all sides than your tart pan. I like to place the pan on top of the dough to measure it out. Trim the excess.
- Press the pastry onto the tart pan and up the sides. Trim off any excess.
Assemble and bake
- Cut the brie (226 grams/ 8 ounces) into thin slices and lay them evenly into the tart crust. You can choose to leave the rind on or cut it off. I chose to cut it off.
- Spread the cooled orange cranberry jam evenly over the brie.
- Bake the tart for about 25 minutes until the pastry shell is golden brown. The brie should be melted and the jam bubbly.
- Remove from the oven and let cool in the pan for at least 10 minutes. Remove the edges of the pan and top with chopped and toasted pecans (50 grams/ ½ cup) and fresh thyme sprigs if using.
- Serve warm or at room temperature.
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4 Comments on “Brie Cranberry Tart with Thyme and Pecans”
It won’t give me the Cranberry Brie tart
What is the third item under “Assemble”? Thanks.
Hi Candace! It is chopped pecans! Thank you so much for pointing that out. I have updated the recipe! Hope you enjoy the tart!
I see it says cranberry relish recipe to follow but there isn’t any so trying to figure out what items are for the relish?