# Components:
→ Dairy & Cheese
01 - 7 oz brie cheese, rind trimmed and cut into 24 small cubes
→ Pastry
02 - 1 sheet frozen puff pastry (approx. 8.8 oz), thawed
→ Fruit & Preserves
03 - ½ cup cranberry sauce (whole berry or homemade)
→ Garnish
04 - 1 tablespoon fresh rosemary, chopped
05 - 2 tablespoons chopped pistachios (optional)
→ Egg Wash
06 - 1 egg, beaten with 1 tablespoon water
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Unfold thawed puff pastry and cut into 24 equal squares.
03 - Place each square into a cup of a 24-cup mini muffin tin, gently pressing to form a base.
04 - Place one cube of brie into each pastry cup.
05 - Add 1 teaspoon cranberry sauce on top of each brie cube.
06 - Brush exposed edges of pastry lightly with the beaten egg wash.
07 - Bake for 18 to 20 minutes until pastry is golden and cheese is bubbly.
08 - Allow tartlets to cool for 5 minutes before carefully removing them from the muffin tin.
09 - Arrange tartlets in a wreath shape on a serving platter. Garnish with chopped rosemary and pistachios. Serve warm.
