Sourdough Brie Cranberry Puff Pastry Tarts
Deliciously flakey, buttery sourdough puff pastry filled with chunks of creamy Brie cheese and orange cranberry jam and topped with pecans and fresh thyme. These will be devoured wherever you share them!
Servings 12 tarts
Calories 285kcal
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
Cranberry Orange Jam - I've used this delicious Thanksgiving Jam to make these tarts, but if you don't have any on hand or don't want to make it, you can use a store bought cranberry jam or cranberry sauce with a little orange zest stirred into it.
Brie - I've used Brie, but Camembert or any soft cheese works well for these tarts.
Pecans - you can use walnuts or even pine nuts if you prefer, just something that delivers some crunch!
Nutrition
Serving: 65g | Calories: 285kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 818mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 1mg
