Brie and Camembert Tart

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Course: 
Prep time (Hrs:Mins): 
00:30
Serves: 
8
Type of recipe: 
Cuisine: 
Cooking time (Hrs:Mins): 
00:30
Skill level: 
Ingredients:
2 tbsp
1 tbsp
1 kg
Method: 

NOTE: Use brie in a circular shape.

PREP: Thaw the puff pastry if frozen. Chill the brie until very firm.

1 Put the cranberries, redcurrant jelly, sugar and both lots of alcohol in a saucepan and bring to a simmer. Cook for about 10 minutes, stirring frequently, until thickened. Cool.

2 Roll out the puff pastry on a lightly floured surface until it is just large enough to wrap the brie. Place the brie in the centre of the pastry and top with 2 tbsp of the cranberry sauce. Bring the edges of the pastry together in the middle and crimp them until they are completely sealed. Trim off any excess pastry. Carefully turn the parcel over and put it on a large baking sheet. Cut out decorative shapes from the left over pastry. Brush with water and stick on the pastry top. Chill for at least 30 minutes or for up to a day before baking.

3 Heat the oven to 190C/fan170C/Gas 5. Mix the egg yolk with 1 tbsp water and brush the pastry all over. Bake for 25-30 minutes or until golden brown. Remove from the oven and let stand for 10 minutes before serving.