Spelt puff pastry bakes firmer and slightly more golden than plain flour puff. That extra structure works well here, because the filling is soft and heavy.
The cranberry layer goes down first, straight from a jar or made fresh. It keeps the base moist without soaking through the pastry, especially if you score a border first and keep the sauce inside it.
Brie melts in about 12 minutes at high heat. You want the rind to soften and the interior to spread, but not fully liquify and run off the tart.
This tart works as a starter, a centrepiece for a cheese board, or a light lunch with dressed leaves. It looks composed without much effort.
Why You’ll Love This Recipe
- Spelt pastry bakes crispier and holds the filling well
- Ready in 40 minutes with minimal prep work
- Three ingredients do most of the flavour work
- Looks assembled and neat without complex technique
Ingredient Notes
- spelt puff pastry: Use a ready-rolled spelt puff pastry sheet if available. If making your own, a rough puff with white spelt flour works well and takes about 30 minutes of active time.
- brie: A standard 125g to 200g round works for 4 servings. Camembert is a direct swap and melts slightly faster, so watch the oven in the last few minutes.
- cranberry sauce: Shop-bought whole-berry cranberry sauce works fine. Homemade gives more tartness. Lingonberry jam is a close substitute with a slightly less sharp flavour.
- fresh rosemary: One or two small sprigs laid over the brie add a resinous note that cuts through the richness. Thyme works equally well.
- egg: Used to brush the pastry border for colour and sheen. A splash of plant-based milk works if you need an egg-free version, though the colour will be paler.
- honey: A light drizzle over the finished tart adds gloss and balances the cranberry. Skip it for a less sweet result, or use maple syrup for a vegan finish.
Spelt Cranberry Brie Puff Tart
Description
Spelt puff pastry gives this tart a nuttier, more structured base than standard puff, which holds the weight of the brie and cranberry without going soggy. The three components, pastry, cheese, and fruit, stay balanced rather than competing.
Ingredients
Instructions
- Heat the oven to 200 C / 390 F. Line a large baking sheet with parchment paper.
- Unroll the spelt puff pastry onto the lined baking sheet. Using a sharp paring knife, score a 2 cm border all the way around the rectangle, cutting halfway through the pastry but not all the way. This allows the edges to puff up around the filling.
- Spread the cranberry sauce in a thin, even layer inside the scored border. Keep it within the lines so the edges stay clear.
- Arrange the brie slices over the cranberry sauce in a single, slightly overlapping layer. Scatter the rosemary leaves over the top. Season with black pepper.
- Brush the exposed pastry border with beaten egg using a pastry brush, coating evenly for a golden finish.
- Chill the assembled tart in the fridge for 10 minutes. This helps the pastry layers stay distinct during baking.
- Bake on the middle-lower oven rack for 20 to 25 minutes, until the border is deep golden, the pastry is cooked through on the base, and the brie has softened and started to spread.
- Remove from the oven. Drizzle with honey, scatter flaky sea salt over the top, and rest for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 13g65%
- Cholesterol 95mg32%
- Sodium 520mg22%
- Potassium 130mg4%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 14g29%
- Vitamin A 480 IU
- Vitamin C 1 mg
- Calcium 140 mg
- Iron 2 mg
- Vitamin D 18 IU
- Vitamin E 1 mg
- Vitamin K 6 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 3 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 190 mg
- Magnesium 28 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Score the pastry border cleanly with a sharp knife before adding any topping.
- Brie at room temperature melts more evenly than brie straight from the fridge.
- Use whole-berry cranberry sauce for texture, not smooth jelly.
- Spelt pastry browns 3 to 5 minutes faster than plain puff, so watch the oven.
- Rest the tart for 5 minutes after baking before slicing to let the cheese set slightly.
