Brie, Bacon & Cranberry Tart
A delightful tart, with an irresistible combination of savory flavors and sweet touches, perfect for celebrating special moments.
Finely grate <quantity>30<unit>g</unit></quantity> of parmesan cheese
Add <quantity>200<unit>g</unit></quantity> of all-purpose flour, the grated parmesan, and <quantity>½<unit>tsp</unit></quantity> of dried thyme to a food processor
Add a pinch of salt and black pepper to taste
Pulse to combine
Add <quantity>100<unit>g</unit></quantity> of butter and process until thoroughly combined and resembling a sandy texture
Add <quantity>50<unit>ml</unit></quantity> of water while processing, ½ tbsp at a time, just until the mixture comes together in a ball. If necessary, add more water, 1 tsp at a time. Be careful not to over wet the dough
Wrap the dough in cling film and gently press into a disk shape. Place it in the refrigerator for at least 15m to firm up slightly
Roughly cut <quantity>200<unit>g</unit></quantity> of sliced smoked bacon
Roughly cut <quantity>200<unit>g</unit></quantity> of brie cheese
Add the bacon to a pan over medium-high heat and cook until golden and crispy. Reserve
Remove the dough from the refrigerator and roll it out on a floured surface until <quantity>2<unit>mm</unit></quantity> thick and large enough to cover the bottom and sides of a medium tart mold
Transfer the dough to the tart mold, with the help of the rolling pin, and carefully press it against the mold sides
Trim off the excess overhanging dough and poke it with a fork
Place it in the refrigerator for 30m to chill
Add <quantity>2½<unit>cups</unit></quantity> of cranberries and <quantity>½<unit>cup</unit></quantity> of light brown sugar to a pot
Add the zest and the juice of <quantity>1</quantity> large orange
Add <quantity>50<unit>ml</unit></quantity> of tawny port wine and a pinch of salt
Turn on the heat to medium and cook for 8-10m. Stir occasionally until the cranberries are tender and starting to break down
Remove the sauce from the pan. The cranberry sauce is ready
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Add <quantity>150<unit>g</unit></quantity> of crème fraîche, <quantity>2</quantity> eggs, and salt to taste to a container. Whisk to combine and reserve
Remove the tart mold from the refrigerator and line it with parchment paper. Fill it with pie weights or dried beans
Parbake the tart for 15 minutes until it sets without browning
Remove the weights and parchment paper
Beat <quantity>1</quantity> egg with <quantity>1<unit>tbsp</unit></quantity> of water and brush it over the dough
Return the tart to the oven and bake for 5m until light golden brown and with a dry texture. The savory shortcrust pastry is ready
Spread a portion of the Cranberry Sauce over the Savory Shortcrust Pastry and top it with the bacon
Add the brie and cover with the crème fraîche and egg mixture
Bake for 20-25m until bubbly and golden. The bacon & cranberry tart is ready
Gather your friends and enjoy!
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