Ingredients:

  • 6 oz (170 g) Fresh or Frozen Cranberries
  • 1/4 cup (50 g) Granulated Sugar (Caster Sugar)
  • 1/4 cup (60 ml) Water
  • 1/2 teaspoon finely grated Orange Zest
  • 3 teaspoons Fresh Thyme Leaves (divided)
  • 1 sheet (400 g) Ready-Rolled Puff Pastry
  • 4 oz (115 g) Diced Pancetta (or Lardons)
  • 1 wheel (200 g) Brie Cheese, cut into 1 cm thick slices
  • 1 Large Egg (beaten with a splash of milk for egg wash)
  • Freshly ground Black Pepper (To taste)

Instructions:

  1. Crisp the Pancetta: Place the pancetta in a cold frying pan over medium-low heat. Slowly render the fat, cooking until deeply golden brown and very crisp (approximately 8–10 minutes). Remove with a slotted spoon and drain thoroughly on kitchen paper.
  2. Make the Cranberry Sauce: In a small saucepan, combine cranberries, sugar, water, and orange zest. Bring to a gentle simmer over medium heat. Cook for 5–7 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Stir in 1 teaspoon of thyme leaves. Cool completely.
  3. Preheat Oven: Preheat the oven to 200°C / 180°C Fan / Gas Mark 6 (400°F).
  4. Prepare the Pastry: Unroll the puff pastry sheet onto a parchment-lined baking sheet. Using a sharp knife, score a 2 cm (approx. 3/4 inch) border around the edge of the pastry sheet—do not cut all the way through. This border will puff up to form the crust.
  5. Dock the Base: Using a fork, prick the inner base area (inside the scored border) liberally. This prevents the center from rising too much.
  6. Egg Wash: Brush the outer scored border lightly with the beaten egg wash (egg mixed with milk) for a beautiful golden glaze.
  7. Layer the Base: Spread the cooled cranberry sauce evenly over the docked inner base of the pastry. Ensure the layer is not too thick.
  8. Add the Cheese: Arrange the slices of Brie cheese evenly over the cranberry base.
  9. Top the Tart: Scatter the crispy pancetta pieces and the remaining 2 teaspoons of fresh thyme leaves over the cheese layer. Finish with a grind of fresh black pepper.
  10. Bake: Bake for 30–40 minutes, or until the pastry border is beautifully golden brown, well-puffed, and the Brie is melted and bubbling. The base should feel firm.
  11. Cool and Serve: Allow the tart to cool on the baking sheet for 10 minutes before slicing. Serve warm or at room temperature.