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Bacon, brie and cranberry tart
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5 from 1 vote

Bacon, Brie & Cranberry Short Crust Tart

A great sweet & savoury tart that is perfect for warmer evenings when lighter meals are on the cards!
Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: French
Keyword: bacon, brie, cranberry, quiche, tart
Servings: 4 People


  • 200 g Short crust pastry dough Shop bought is fine!
  • 1 Red Onion, finely chopped
  • 275 g Brie, cut into 5mm thick strips
  • 5 rashers Bacon (smoked or unsmoked, its your choice!)
  • 1 tbsp Olive oil
  • 100 ml Double Cream
  • 1 Egg
  • 2 cloves Garlic, minced
  • 40 g Cranberry Jelly
  • Salt & Pepper to taste
  • Small hand-full of chives, chopped


  • Preheat your oven to gas mark 6 or 200°C
  • Roll out the pastry dough to about 4mm thick and enough to cover 4 5" flan cases
  • Place the pastry inside the cases and gently press against the edges. Trim any excess from the cases. With a fork, prick the base of the pastry. Cover with baking/grease proof paper and weigh down with baking beads or, if you don't have baking beans, white rice that you don't intend to use.
  • Stick the cases into the oven for 18 - 20 minutes until golden on the edges. Take them out and remove the paper and baking beans. Return to the oven for 3 minutes to crisp up.
  • Remove and set aside. Turn your oven down to gas mark 4 or 180C˚
  • Heat the oil in a large frying pan over a medium heat and add the finely chopped onion. When this has cooked through and begun to turn translucent, add the bacon and cook until the bacon has begun to turn golden and crispy. This should take about 5-8 minutes. Remove from the heat.
  • Evenly distribute the cranberry jelly among the 4 pastry cases and spread with the underside of a teaspoon. Try and cover as much of the bottom as possible. Spoon the onion and bacon mix onto the cranberry jelly. Top evenly with the strips of brie and sprinkle chopped chives over the top.
  • In a measuring jug, mix the cream, egg, garlic, salt and pepper and mix well. Carefully pour the mixture evenly between the 4 cases. Whack it in the oven and cook for about 30 minutes or until set and the top has turned a lovely light, golden colour.


I learnt a long time ago that when you're blind baking your tart cases, if you crumple the baking/grease proof paper into a tight ball in your hands and then unwrap it, it is easier to get into all the different corners of your tart case!