For this tart you will need to first make a batch of Fathead Dough, click on the menu link above for the recipe.
100g Cranberries, fresh or frozen. If you use frozen defrost them first.
Line a 8 inch by 5 inch deep-sided baking tray with greaseproof paper.
Preheat the oven to gas 3/ 325f/ 170c.
Spread the Fathead Dough evenly over the base of the baking tray.
Slice the brie and layer over the dough, then sprinkle the cranberries evenly over them.
Bake for 15 to 20 minutes, so that the brie is melted and the cranberries bursting.
Serve warm or at room temperature.
You can also make individual mini tarts by using a 12 hole tart tin, perfect for parties along with sausage rolls. For the pastry and sausage roll recipes click on the menu button above.
Store in a airtight container in the fridge for up to 3 days. Can also be frozen
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