Cranberry Brie Tart with Pancetta & Thyme

Why You’ll Love Cranberry Brie Tart with Pancetta & Thyme Recipe

• A beautiful blend of sweet, salty, creamy, and savory in every bite

• Easy to assemble using store‑bought puff pastry, with most of the work done ahead

• Visually striking — the colors and textures make it a showpiece on a party table

• Flexible — you can prep parts (cranberry sauce, cook pancetta) ahead of time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 sheet frozen puff pastry, thawed

• 1 egg white

• 1 ½ cups fresh cranberries

• ¼ cup water

• ½ cup brown sugar

• 3 sprigs fresh thyme

• 2 oz diced pancetta

• 6 oz brie cheese, thinly sliced

Directions

1. In a medium saucepan, combine the cranberries, water, brown sugar, and leaves from two sprigs of thyme. Bring to a boil, then boil for about 2 minutes or until the cranberries begin to break down. Remove from heat and cool in the refrigerator.

2. Meanwhile, in a sauté pan over medium heat, cook the pancetta until browned and crisp. Drain on paper towels and set aside.

3. Preheat the oven to 375 °F (190–200 °C).

4. Fit the thawed puff pastry sheet into a tart pan (for example ~14″ × 5″) or into your desired tart shape. You may need to trim pieces or patch with bits of pastry. Prick the bottom all over with a fork. Brush the inside of the pastry with the egg white. Bake for ~8 minutes, just until the pastry is glossy and begins to puff. Remove from oven.

5. Spread the cooled cranberry mixture evenly over the partially baked crust. Layer the slices of brie over the cranberry layer, and scatter the cooked pancetta bits on top.

6. Return to the oven and bake ~15 minutes (or until the puff pastry is golden and the brie is melted).

7. Once out of the oven, sprinkle with the remaining thyme leaves. Serve warm.

Servings and timing

Yields: about 8 servings
Prep time: ~20 minutes (not including cooling time)
Cook time: ~23 minutes
Total time (with chilling & prep): ~45 minutes

Variations

• Swap pancetta for crisped bacon or prosciutto

• Add a sprinkle of chopped nuts (pecans or walnuts) on top for extra crunch

• Use a flavored jam (e.g. fig or apricot) mixed with cranberries

• Add a light drizzle of honey on the tart just before serving

• Use fresh rosemary instead of thyme, or a mix of herbs

Storage/Reheating

• Store leftover tart in an airtight container in the refrigerator for up to 2 days.

• To reheat, place in a 350 °F (175 °C) oven for 8–10 minutes, or until warmed through and pastry crisp.

• Note: The textures are best when served fresh; reheating may soften the crust slightly.

FAQs

What type of brie is best?

Choose a creamy, mild brie (triple‑cream or double‑cream) that melts well. Avoid overly aged or very strong brie as it may overpower the other flavors.

Can I use frozen cranberries?

Yes — you can use frozen cranberries. Rinse them briefly and add them to the saucepan (no need to fully thaw).

Can I make the cranberry sauce ahead of time?

Absolutely — make it a day ahead and chill it. It actually firms up nicely in the fridge, making it easier to spread.

Do I need to remove the brie rind?

It’s optional. Some prefer to slice off a portion of the top rind so the cheese melts more easily into the cranberry layer. Others leave it intact; it generally softens during baking.

Can I skip the egg white brushing?

Brushing with egg white helps give a nice sheen and seal the pastry to avoid sogginess. If you skip it, the crust may not brown as beautifully or may absorb more moisture.

What size tart pan should I use?

The original recipe uses a long tart shape (≈14″ × 5″). But you can adapt to a round or rectangular tart pan; just ensure your pastry and filling scale accordingly.

How do I prevent the bottom from getting soggy?

• Partially bake the crust (blind bake) before adding fillings

• Use the egg white brush as a barrier

• Drain your cranberry mixture well (remove excess liquid)

Can I reduce the sugar in the cranberry sauce?

Yes — you can reduce the sugar slightly (e.g. to ⅓ cup) if you prefer it less sweet, but balance carefully so the tartness of cranberries doesn’t dominate.

Is this recipe suitable for making in smaller individual portions?

Yes — you could make mini versions (e.g. in tartlet pans or muffin tins), adjusting bake times accordingly.

Can I freeze this tart?

Freezing is not ideal after baking because the pastry may lose its crispness. You could freeze the unbaked assembled tart and bake when needed, but expect some loss in texture.

Conclusion

This Cranberry Brie Tart with Pancetta & Thyme is an elegant, flavor‑packed appetizer that’s surprisingly doable. It balances sweet, savory, creamy, and crispy elements in a way that’s sure to impress your guests. With a bit of prep ahead, you can bring this beautiful tart to your next gathering with confidence. Enjoy every bite!

Cranberry Brie Tart with Pancetta & Thyme

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This Cranberry Brie Tart with Pancetta & Thyme is a savory-sweet appetizer featuring creamy brie, tart cranberries, crispy pancetta, and fragrant thyme baked in a golden puff pastry. Perfect for holiday gatherings or festive entertaining.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1/2 cup cranberry sauce (homemade or store-bought)
• 4 oz brie cheese, sliced
• 1/4 cup cooked pancetta, chopped
• 1 tsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet. Score a 1/2-inch border around the edges without cutting through the dough.
3. Spread the cranberry sauce evenly within the scored border.
4. Layer the brie slices over the cranberry sauce.
5. Sprinkle the chopped cooked pancetta and fresh thyme leaves over the top.
6. Brush the edges of the pastry with the beaten egg for a golden finish.
7. Bake for 18–22 minutes, or until the pastry is puffed and golden brown.
8. Let it cool slightly before slicing and serving.

Notes

• Use a high-quality cranberry sauce for best flavor.
• Can be served warm or at room temperature.
• Swap pancetta for bacon if desired.
• Customize with nuts or a drizzle of honey for extra flair.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 4g
• Sodium: 290mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg