Brie and Cranberry Puff Pastry Tarts
There's something almost magical about the moment you pull a tray of golden, flaky puff pastry tarts from the oven, brie bubbling at the edges and cranberry sauce glistening on top. These little tarts come together in under 30 minutes and disappear even faster.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Brie and Cranberry Puff Pastry Tarts
Flaky puff pastry squares filled with creamy melted brie and sweet-tart cranberry sauce, baked until golden and bubbly.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 sheet frozen puff pastry, thawed
- 8 oz brie cheese, sliced into small pieces (rind on)
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1 egg, beaten (for egg wash)
- 2 tablespoons chopped fresh rosemary or thyme
- 2 tablespoons honey, for drizzling
- 1/4 cup chopped pecans or walnuts (optional)
- Flaky sea salt, for finishing
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet on a lightly floured surface and cut into 9-12 even squares.
- Place the squares on the prepared baking sheet, spacing them about 1 inch apart.
- Using a sharp knife, score a smaller square about 1/2 inch from the edge of each pastry square, without cutting all the way through, to create a border.
- Brush the borders with the beaten egg wash.
- Place a small piece of brie in the center of each pastry square, within the scored border.
- Top the brie with a spoonful of cranberry sauce and a sprinkle of chopped nuts, if using.
- Bake for 15-18 minutes, or until the pastry is puffed and deep golden brown.
- Remove from the oven and immediately sprinkle with fresh rosemary or thyme and a pinch of flaky sea salt.
- Drizzle warm honey over the tarts just before serving.
Notes
For neater tarts, freeze the puff pastry squares for 5 minutes before baking so they hold their shape better in the oven. Leftover cranberry sauce or even cranberry jam works perfectly here, and you can swap brie for camembert if that’s what you have on hand. Store any leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven at 350°F for a few minutes to re-crisp the pastry.
Frequently Asked Questions
Can I make these puff pastry tarts ahead of time?
You can assemble the puff pastry tarts up to a day in advance and keep them covered in the fridge unbaked, then bake fresh right before serving for the flakiest results.
Why did my puff pastry tarts turn out soggy?
Soggy puff pastry tarts usually happen when the pastry isn't fully thawed or the oven isn't hot enough, so make sure your oven reaches a full 400°F before baking.
Can I freeze brie and cranberry puff pastry tarts?
Yes, you can freeze the assembled, unbaked puff pastry tarts on a tray, then transfer them to a bag once solid and bake straight from frozen, adding a few extra minutes to the bake time.
What can I use instead of brie in puff pastry tarts?
Camembert, goat cheese, or even a soft cheddar all work beautifully in these puff pastry tarts if you want to switch up the flavor.
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