Sourdough Brie Cranberry Puff Pastry Tarts
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These gorgeous sourdough Brie cranberry puff pastry tarts are the perfect way to get your next party started! Featuring layers of golden sourdough puff pastry and creamy melted Brie cheese swirled with cranberry jam, pecans and fresh thyme, these look fancy, but are wonderfully easy to make!
If you want to get some sourdough love happening at your next party, make sure you also check out this whipped Brie butter served with fresh sourdough bread or this baked brie in a sourdough bread bowl.
Why You'll Love This Recipe!
Make Ahead Appetizers - these delicious sourdough Brie cranberry puff pastry tarts can be assembled and kept in the fridge for up to 24 hours before baking, ensuring you get to enjoy the party while still wowing your guests.
Showcase Your Sourdough Puff Pastry - this is such a fun way to showcase your sourdough puff pastry and create something different than pie crusts and cream filled desserts.
Ingredients
- Sourdough Puff Pastry - this easy appetizer is such a lovely way to showcase your sourdough puff pastry. You'll want to use a full portion of this sourdough puff pastry for the recipe, but the exact amount will depend on the size of your muffin cups. You can size these tarts up or down to suit your needs.
- Brie Cheese - I've used 130g of Brie Cheese in this recipe. If your wheel of cheese is a little bigger, then feel free to use more cheese in each tart, it's not an exact science for these. I've left the rind on but you can remove it if you prefer (this really is just personal preference).
- Pecans - It's up to you whether you use pecan halves or coarsely chopped pecans. I prefer these with the pecans chopped as I find the texture nicer, but do what works best for you. Whole pecans do look really pretty!
- Cranberry Orange Jam - I love using homemade cranberry orange jam in this recipe. It's such a great flavor combination and so easy to make. If you don't have a jar of this jam on hand, you can use store bought cranberry jam or cranberry sauce with a little orange zest stirred through it. Cherry jam is also a nice alternative if you don't have cranberries.
- Raw Sugar + Flakey Sea Salt - a small sprinkling of sugar and salt add to the sweet and salty deliciousness of these gourmet tarts.
- Fresh Thyme - a handful of fresh thyme leaves sprinkled over the golden baked tarts creates a rich flavor combination. I love fresh thyme, it's one of those herbs that grows even when it's cold so there's generally some in my garden year round.
How to Make Sourdough Brie Cranberry Puff Pastry Tarts
I've used this sourdough puff pastry recipe to create the pastry for these tarts. You'll want to use one portion of pastry for this recipe. I like to make the sourdough puff pastry the day before so it's got time to ferment in the fridge.
Before you start these tarts I recommend you do the following:
- Preheat the oven to 220C (430C).
- Cut the Brie into 12 equal pieces (I use wedges with the skin on but you can remove the rind if you prefer)
- Roll out the sourdough puff pastry to a large rectangle or square.
Once the sourdough puff pastry is rolled out, use a dough scraper or pizza cutter to cut the dough into 12 equal portions. Mine are around 7cm or 2.5-3" in size. I have a bit of excess here because my muffin tins are on the small side and I don't have a big over hang out the top of the muffin pan. You could definitely make bigger squares and use up the whole portion if you prefer.
Place one square of pastry into each hole of a 12 hole muffin pan. I don't grease my pan as the pastry should have enough butter in it.
I've made my squares fit into the muffin holes so they don't overhang and are easier to eat once baked. If you are making these for of a meal, rather than an appetizer, you can make the puff pastry squares larger. This makes the pastry overhang very flaky and will give your tarts a larger appearance.
In each muffin hole place a little cranberry orange jam, then a piece of Brie, then a little more jam. Sprinkle each tart with chopped pecans, raw sugar and sea salt.
Bake the tarts in the oven at 220C (430F) for around 20 minutes, or until the sourdough pastry is golden. When you remove them from the oven, allow them to cool a little before removing from the muffin pan and sprinkling with fresh thyme to serve.
You can serve these sourdough Brie and Cranberry Puff Pastry Tarts warm or cold. I actually prefer them at room temperature, so if they've been in the fridge, I let them sit at room temperature before serving them.
How To Store + Freeze
I love the flexibility of these sourdough puff pastry tarts filled with Brie cheese and Cranberry jam.
Filled, unbaked tarts can be stored in the fridge for up to 12 hours before baking. I don't like freezing these unbaked because the pastry tends to go soggy when you thaw them.
Baked tarts can be stored in the fridge for up to 3 days or frozen for up to 2 months. You can reheat in the oven prior to serving to ensure the pastry is nice a crisp and flaky.
Sourdough Brie Cranberry Puff Pastry Tarts
Equipment
- 1 Muffin Tin (you can use any size you like)
- 1 Rolling Pin
Ingredients
- 500 g Sourdough Puff Pastry (use this recipe - approx. 1 batch or 1lb)
- 130 g Brie Cheese (cut into 12 portions)
- 12 Pecans (can be halved or coarsely chopped)
- 100 g Cranberry Orange Jam (use this recipe or see notes for alternatives).
- 20 g Raw Sugar (for sprinkling)
- 20 g Flakey Sea Salt (for sprinkling)
- Fresh Thyme (I haven't measured this, just use your heart here).
Instructions
- I've used this sourdough puff pastry recipe to create the pastry for these tarts. You'll want to use one portion of pastry for this recipe. Before you start these tarts I recommend you do the following:- Preheat the oven to 220C (430C).- Cut the Brie into 12 equal pieces (I use wedges with the skin on but you can remove the rind if you prefer).- Roll out the sourdough puff pastry to a large rectangle or square.
- Once the sourdough puff pastry is rolled out, use a dough scraper to cut the dough into 12 equal portions. You want squares around 7cm or 2.5-3" in size.I've made my squares fit into the muffin holes so they don't overhang and are easier to eat once baked. If you are making these for of a meal, rather than an appetizer, you can make the puff pastry squares larger.
- Place one square of pastry into each hole of a 12 hole muffin pan. I don't grease my pan as the pastry should have enough butter in it.
- In each muffin hole place a little cranberry orange jam, then a piece of brie, then a little more jam. Sprinkle each tart with chopped pecans, raw sugar and sea salt.
- Bake the tarts in the oven at 220C (430F) for around 20 minutes, or until the pastry is golden. When you remove them from the oven, allow them to cool a little before removing from the muffin pan and sprinkling with fresh thyme to serve (don't go overboard with the thyme as it's quite strong).
Notes
Nutrition
