1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.