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Spelt Cranberry Brie Puff Tart

Golden spelt puff tart topped with melted brie and cranberry sauce on a slate board with rosemary sprigs

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
Spelt cranberry brie tart on a baking sheet in the oven with pastry border puffing and brie starting to melt

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.
Slice of spelt cranberry brie puff tart on a white plate with green salad and a glass of sparkling wine
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 3.20
Calories: 420
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
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
  • 320 g ready-rolled spelt puff pastry (1 standard sheet, thawed if frozen)
  • 80 g whole-berry cranberry sauce (about 3 tbsp)
  • 180 g brie (sliced into 5 mm rounds)
  • 2 sprigs fresh rosemary (leaves only)
  • 1 large egg (beaten, for egg wash)
  • 1 tbsp honey (for drizzling after baking)
  • 1 pinch flaky sea salt (for finishing)
  • 1 pinch black pepper (freshly ground)
Instructions
  1. 1
    Heat the oven to 200 C / 390 F. Line a large baking sheet with parchment paper.
  2. 2
    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.
  3. 3
    Spread the cranberry sauce in a thin, even layer inside the scored border. Keep it within the lines so the edges stay clear.
  4. 4
    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.
  5. 5
    Brush the exposed pastry border with beaten egg using a pastry brush, coating evenly for a golden finish.
  6. 6
    Chill the assembled tart in the fridge for 10 minutes. This helps the pastry layers stay distinct during baking.
  7. 7
    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.
  8. 8
    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.
Keywords: spelt cranberry brie puff tart, spelt puff pastry tart, cranberry brie tart, festive spelt tart, brie tart recipe

Equipment

  • large baking sheet
  • sharp paring knife
  • pastry brush
  • wire cooling rack
  • small mixing bowl

Tips

  • Score a 2 cm border around the pastry edge before adding filling to get a defined, risen crust.
  • Chill the assembled tart for 10 minutes before baking to keep the pastry layers distinct.
  • Slice brie into even rounds rather than wedges so it melts uniformly across the surface.
  • Spread cranberry sauce thinly, about 2 to 3 mm, to prevent the base from going soft.
  • Check the tart at 20 minutes, not 25, since spelt pastry browns faster than plain puff pastry.

Variations

  • Swap cranberry for fig jam and add a few walnut halves over the brie before baking.
  • Use camembert instead of brie and top with sliced pear and a pinch of black pepper.
  • Make individual 10 cm rounds instead of one large tart for a neat starter portion.

Storage and Reheating

Store leftover tart in an airtight container in the fridge for up to 2 days. The pastry softens overnight but stays edible.

Reheat in an oven at 180 C / 355 F for 8 to 10 minutes. This crisps the base back up and re-melts the brie without overcooking it. Avoid the microwave, which makes the pastry chewy.

This tart does not freeze well. The brie texture changes on thawing and the cranberry makes the base wet.

Serving Suggestions

Serve the tart warm, cut into quarters or strips, alongside a simple green salad dressed with red wine vinegar and olive oil. The acidity of the dressing balances the richness of the cheese.

For a light lunch, pair it with a bowl of roasted tomato soup. The soup adds warmth and the tart provides enough substance to make the meal complete.

At a gathering, leave the tart whole on a wooden board with crackers, grapes, and a small pot of extra cranberry sauce on the side. It holds its shape for about 20 minutes at room temperature.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cranberry-brie-puff-tart/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!