Brilliant Brie and Cranberry Tart
This time of year is almost certainly a time for indulgence and this tart definitely gives you plenty of that!
Buttery puff-pastry, tangy cranberries and oozy, gooey melted brie - what more do you want?! It's an age-old combination that works again and again. This tart could not be easier or quicker to prepare, with ready-made puff-pastry and store-bought cranberry sauce cutting a few corners for you. What's more, it can be prepared almost completely in advance making it perfect for entertaining!
Brilliant Brie and Cranberry Tart
Serves 8
320g sheet of ready-rolled puff pastry
1 medium egg, lightly beaten
150g cranberry sauce
1 tbsp balsamic vinegar
300g brie, thickly sliced
Small bunch of fresh thyme, leaves picked
2 tbsp shelled pistachios, roughly chopped
Honey to drizzle
Preheat the oven to 190C and line a large baking tray with baking parchment.
Unroll the pastry and lift onto the tray. Use a knife to score a 1.5cm border around the edge of the pastry (do not cut all the way through though!). Brush the border with beaten egg. Cook in the oven for 15 minutes.
Carefully remove the tray from the oven and, with the back of a spoon, gently press down the pastry inside the border. In a small bowl, mix the cranberry sauce with the balsamic vinegar. Spread on the pastry inside the border and lay the brie slices on top, evenly spaced out. Scatter over the thyme and some freshly ground black pepper.
Cook the tart for a further 10 minutes in the oven until the brie is melted and lightly golden brown. Transfer to a board, scatter over the pistachios and drizzle with honey. Serve warm.
TIP: This dish can easily be made in advance. Prepare to the end of step three, loosely cover with foil and keep in the fridge for up to two days. To serve, preheat the oven to 190C, uncover the tart and complete step four.
Buttery puff-pastry, tangy cranberries and oozy, gooey melted brie - what more do you want?! It's an age-old combination that works again and again. This tart could not be easier or quicker to prepare, with ready-made puff-pastry and store-bought cranberry sauce cutting a few corners for you. What's more, it can be prepared almost completely in advance making it perfect for entertaining!
Brilliant Brie and Cranberry Tart
Serves 8320g sheet of ready-rolled puff pastry
1 medium egg, lightly beaten
150g cranberry sauce
1 tbsp balsamic vinegar
300g brie, thickly sliced
Small bunch of fresh thyme, leaves picked
2 tbsp shelled pistachios, roughly chopped
Honey to drizzle
Preheat the oven to 190C and line a large baking tray with baking parchment.
Unroll the pastry and lift onto the tray. Use a knife to score a 1.5cm border around the edge of the pastry (do not cut all the way through though!). Brush the border with beaten egg. Cook in the oven for 15 minutes.
Carefully remove the tray from the oven and, with the back of a spoon, gently press down the pastry inside the border. In a small bowl, mix the cranberry sauce with the balsamic vinegar. Spread on the pastry inside the border and lay the brie slices on top, evenly spaced out. Scatter over the thyme and some freshly ground black pepper.
Cook the tart for a further 10 minutes in the oven until the brie is melted and lightly golden brown. Transfer to a board, scatter over the pistachios and drizzle with honey. Serve warm.
TIP: This dish can easily be made in advance. Prepare to the end of step three, loosely cover with foil and keep in the fridge for up to two days. To serve, preheat the oven to 190C, uncover the tart and complete step four.
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