Growing up in a white farmhouse nestled deep in the Blue Ridge Mountains, food was always more than just sustenance — it was a way to gather, to heal, to celebrate. When I first encountered a Cranberry Brie Tart, it reminded me of those warm kitchen afternoons with Mama Lu, her gentle hands turning simple ingredients into magic. This tart carries that same spirit of comfort, combining the tart brightness of cranberries with the creamy richness of brie, wrapped in a flaky crust that feels like a soft hug. Whether you’re serving it at a holiday gathering or simply craving something soulful and special, this recipe brings a touch of that farmhouse heart right to your table.

Why You’ll Love This Cranberry Brie Tart

This Cranberry Brie Tart is one of those recipes that feels like a secret handshake between tradition and a little bit of whimsy. It’s not just the flavors — though the balance of creamy brie with the tangy cranberry compote is heavenly — but the way it invites you to slow down and savor. I remember sitting on the porch swing with Mama Lu, nibbling on her skillet cornbread spread with blackberry jam, marveling at how simple things could taste so rich. This tart captures that same essence.

What I love most is how versatile it is. It shines as a cozy appetizer during chilly winter nights or as a centerpiece for a festive brunch. It’s easy enough for a weeknight treat but elegant enough to impress guests. And if you’ve ever felt a bit intimidated by fancy-looking appetizers, this tart is a gentle reminder that great food doesn’t have to be complicated — just honest, heartfelt, and made with a pinch of soul.

Ingredients You’ll Need for This Cranberry Brie Tart

1 sheet of puff pastry, thawed (about 8 ounces) – you can substitute with homemade pie dough if you prefer a more rustic crust
8 ounces brie cheese, rind removed and sliced
1 cup fresh or frozen cranberries
1/4 cup granulated sugar (adjust to taste for sweetness)
2 tablespoons water
1 tablespoon fresh orange juice (optional, for brightness)
1 teaspoon finely grated orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional, adds a lovely herbal note)
1 egg, beaten (for egg wash)
1 tablespoon butter
Pinch of salt

If fresh cranberries aren’t in season, frozen work just fine — just thaw them slightly before cooking. For a twist, you could swap the thyme for rosemary, or add a sprinkle of chopped pecans or walnuts for crunch. Mama Lu always said, “Don’t be afraid to make a recipe your own — that’s where the soul comes in.”

Nutrition Facts

Calories: Approximately 280 per serving (assuming 8 servings)
Protein: 6g
Fat: 18g (mostly from brie and butter)
Carbohydrates: 20g
Fiber: 2g
Sugar: 8g (natural sugars from cranberries and added sugar)
Sodium: 150mg

This tart is rich, so a little goes a long way — perfect for sharing and savoring slowly. It’s a treat that reminds me of those long afternoons with family, where the food was as nourishing for the soul as it was for the body.

Irresistible Cranberry Brie Tart Recipe That Will Wow Your Taste Buds

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Learn how to make delicious Cranberry Brie Tart. Easy recipe with step-by-step instructions.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Cooking
Cuisine: International

Ingredients

Scale

1 sheet of puff pastry, thawed (about 8 ounces) – you can substitute with homemade pie dough if you prefer a more rustic crust
8 ounces brie cheese, rind removed and sliced
1 cup fresh or frozen cranberries
1/4 cup granulated sugar (adjust to taste for sweetness)
2 tablespoons water
1 tablespoon fresh orange juice (optional, for brightness)
1 teaspoon finely grated orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme (optional, adds a lovely herbal note)
1 egg, beaten (for egg wash)
1 tablespoon butter
Pinch of salt

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
In a small saucepan, combine the cranberries, sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jammy consistency, about 10-12 minutes. Stir in butter and thyme, then remove from heat and let cool slightly. This step brings out the jewel-like brightness of the berries, much like Mama Lu’s blackberry jam simmered low and slow on the stove.
Roll out the puff pastry on a lightly floured surface to smooth out creases, about 10×10 inches. Transfer the pastry to the prepared baking sheet.
Using a sharp knife, score a border about 1 inch from the edge of the pastry, being careful not to cut all the way through. This allows the edges to puff and become golden while keeping the center slightly flatter.
Spread the cranberry mixture evenly inside the scored border. Place the sliced brie over the cranberry layer in a single even layer. Brie melts beautifully, so don’t skimp here — it’s the heart of this tart.
Brush the edges of the pastry with the beaten egg. This will give your tart a glossy, golden finish, just like Mama Lu’s skillet cornbread crust that always looked like it was kissed by the sun.
Bake in the preheated oven for 18-22 minutes, or until the pastry is puffed and golden, and the brie is melted and bubbly. Keep an eye on it — every oven has its own quirks, much like every farmhouse kitchen does.
Remove from the oven and let cool for about 5 minutes before slicing. This resting time helps everything set just right so you don’t end up with a gooey mess.

When I first made this tart, I thought it might be too fancy for a weeknight dinner. But after tasting that first bite, I realized it’s just like the meals Mama Lu made — simple ingredients, treated with care, turning into something worth savoring every single time.

Steps to Create Your Cranberry Brie Tart

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
In a small saucepan, combine the cranberries, sugar, water, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jammy consistency, about 10-12 minutes. Stir in butter and thyme, then remove from heat and let cool slightly. This step brings out the jewel-like brightness of the berries, much like Mama Lu’s blackberry jam simmered low and slow on the stove.
Roll out the puff pastry on a lightly floured surface to smooth out creases, about 10×10 inches. Transfer the pastry to the prepared baking sheet.
Using a sharp knife, score a border about 1 inch from the edge of the pastry, being careful not to cut all the way through. This allows the edges to puff and become golden while keeping the center slightly flatter.
Spread the cranberry mixture evenly inside the scored border. Place the sliced brie over the cranberry layer in a single even layer. Brie melts beautifully, so don’t skimp here — it’s the heart of this tart.
Brush the edges of the pastry with the beaten egg. This will give your tart a glossy, golden finish, just like Mama Lu’s skillet cornbread crust that always looked like it was kissed by the sun.
Bake in the preheated oven for 18-22 minutes, or until the pastry is puffed and golden, and the brie is melted and bubbly. Keep an eye on it — every oven has its own quirks, much like every farmhouse kitchen does.
Remove from the oven and let cool for about 5 minutes before slicing. This resting time helps everything set just right so you don’t end up with a gooey mess.

Tips for Making the Best Cranberry Brie Tart

Don’t rush the cranberry compote. Letting the berries burst slowly over medium heat brings out their natural sweetness and deepens the flavor, much like slow-cooked pot roast on a Sunday afternoon.
Use good quality brie. The creamy texture and mild earthiness make all the difference. If you can find a local farmer’s cheese, even better — it’s like bringing a bit of the Blue Ridge Mountains into your kitchen.
Keep your puff pastry cold before baking. This helps it puff up beautifully in the oven, creating those delicate, flaky layers reminiscent of the flaky biscuits Mama Lu could whip up with her eyes closed.
If you want extra flair, scatter chopped toasted nuts or a few fresh thyme leaves on top after baking for texture and aroma.
Don’t skip the egg wash on the crust edges. It adds that golden shine and helps the tart look as inviting as the front porch on a sunny afternoon.

Serving Suggestions and Pairings

Final dish - Irresistible Cranberry Brie Tart Recipe That Will Wow Your Taste Buds

This tart is a natural conversation starter at any table. Serve it warm, sliced into squares or wedges, and watch how quickly it disappears. Here are a few of my favorite ways to enjoy it:

Alongside a crisp green salad tossed with vinaigrette — the freshness balances the richness of the brie.
With a glass of dry white wine or a sparkling cider, which cuts through the creamy texture and complements the tart cranberries.
As part of a holiday appetizer spread, paired with rustic breads, olives, and cured meats for a Southern-inspired charcuterie board.
For a cozy lunch, add a bowl of Mama Lu’s simple chicken and vegetable soup — it’s like a warm blanket on a chilly day.

When I first shared this tart with friends here in Portland, it sparked stories about their own family recipes and traditions. Food has that way of connecting us, much like it did on those porch swings back home.

Storage and Reheating Tips

Leftovers, if there are any, can be stored in an airtight container in the refrigerator for up to 2 days. To reheat:

Preheat your oven to 350°F (175°C).
Place the tart on a baking sheet and warm for about 10 minutes, or until the brie is soft and the pastry is crisp again.
Avoid microwaving if you can — it tends to make the pastry soggy, and we want that flaky, golden crust.

If you’re planning ahead, you can prepare the cranberry compote a day or two in advance and store it in the fridge. Then assemble and bake fresh when you’re ready to serve. That’s a trick Mama Lu taught me — making parts ahead to keep the kitchen calm and the meal soulful.

Frequently Asked Questions

What are the main ingredients for Cranberry Brie Tart?

The main ingredients for Cranberry Brie Tart include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Cranberry Brie Tart?

The total time to make Cranberry Brie Tart includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Cranberry Brie Tart ahead of time?

Yes, Cranberry Brie Tart can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Cranberry Brie Tart?

Cranberry Brie Tart pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Cranberry Brie Tart suitable for special diets?

Depending on the ingredients used, Cranberry Brie Tart may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Cranberry Brie Tart is like stepping into that farmhouse kitchen again, where the air smells of warm bread and stories fill the corners of the room. It’s a recipe that invites you to slow down, gather your loved ones, and share not just food, but a moment — a memory in the making.

Just like Mama Lu’s cornbread or her Sunday pot roast, this tart is about more than ingredients; it’s about love, tradition, and the small rituals that turn a meal into a home. So the next time you want something special, reach for those simple ingredients, and remember — recipes aren’t just written, they’re remembered. Made by heart, with a pinch of salt and a whole lot of soul.