Triple Berry Moogarita Glazed Baked Brie Tart with Candied Pepitas

Triple Berry Moogarita Glazed Baked Brie Tart with Candied Pepitas

This warm, shareable tart combines the bright, tequila-lime kick of Triple Berry Moogarita Jam with creamy baked Brie and crisp puff pastry. Sweet, tangy, smoky, and a little spicy from the jam and toasted pepitas, this elegant appetizer is perfect for gatherings or a cozy night in.

Ingredients

• 1 sheet frozen puff pastry, thawed (about 8 ounces)
• 8 ounce wheel of Brie cheese, rind left on
• 1/3 cup Triple Berry Moogarita Jam (product link)
• 1 tablespoon tequila (optional, for extra Moogarita echo)
• 1 teaspoon fresh lime zest
• 1 tablespoon orange juice
• 1/2 teaspoon flaky sea salt, divided
• 1/4 cup raw pepitas (pumpkin seeds)
• 1 tablespoon unsalted butter
• 1 tablespoon light brown sugar, packed
• 1 small jalapeño, thinly sliced (seeds optional, for heat)
• 1 egg beaten with 1 tablespoon water for egg wash
• 1 tablespoon finely chopped fresh cilantro or microgreens for garnish
• Crackers or sliced baguette, for serving

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Prepare the candied pepitas: In a small skillet over medium heat, melt the butter. Add the pepitas and brown sugar and stir constantly for 2 to 3 minutes until the sugar melts and coats the seeds. Remove from heat, spread on a small plate to cool, and sprinkle with 1/8 teaspoon flaky sea salt. Set aside.
3. In a small bowl, combine the Triple Berry Moogarita Jam, tequila (if using), lime zest, and orange juice. Stir until smooth. Taste and adjust: add more lime zest for brightness or a tiny pinch of chipotle or smoked paprika for deeper smokiness if desired.
4. On a lightly floured surface, roll the thawed puff pastry into a roughly 9-inch square. Transfer to the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edge of the pastry without cutting all the way through.
5. Place the Brie wheel in the center of the pastry. Spoon about 3 tablespoons of the Triple Berry Moogarita mixture over the top of the Brie, spreading gently. Arrange a few jalapeño slices across the jam for a subtleheat note. Reserve remaining jam mixture for serving.
6. Brush the 1-inch pastry border with egg wash. Fold the edges partially up and over the sides of the Brie, pleating as needed to form a rustic tart. Brush the exposed pastry with egg wash and sprinkle with the remaining 1/8 teaspoon flaky sea salt.
7. Bake for 20 to 25 minutes, until the pastry is golden and puffed and the Brie is soft and oozing. Remove from the oven and transfer to a cooling rack. Let rest 5 minutes.
8. While slightly warm, spoon the remaining Triple Berry Moogarita mixture over the Brie center or serve it on the side for guests to add. Scatter the candied pepitas and chopped cilantro or microgreens on top for crunch and color.
9. Serve immediately with crackers or toasted baguette slices. Use a small knife to cut wedges of the pastry and gooey Brie; encourage guests to add an extra smear of jam from the jar for an extra boozy-citrus pop.

Notes

• If you prefer no alcohol, omit the tequila and increase orange juice by 1 teaspoon.
• To make ahead: prepare the candied pepitas and jam mixture, keep chilled. Assemble the tart up to egg wash step, cover, and refrigerate up to 4 hours. Brush with egg wash and bake just before serving.
• Triple Berry Moogarita Jam provides a layered flavor of berry sweetness, lime tang, tequila warmth, and mild pepper heat. Use the extra jam as a bright dipping sauce for charcuterie or roasted vegetables.