# Components:
→ Pastry
01 - 1 sheet frozen puff pastry (approx. 9 oz), thawed
→ Cheese & Filling
02 - 4.2 oz Brie cheese, rind removed if preferred, cut into 16 cubes
03 - 1/3 cup cranberry sauce
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 egg, beaten (for egg wash)
→ Garnish (optional)
06 - 1 tablespoon chopped pistachios or walnuts
07 - Fresh rosemary sprigs
# Method:
01 - Preheat oven to 400°F and line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll out thawed puff pastry to a 10 x 10 inch square and cut into 16 equal squares.
03 - Place each puff pastry square into a cup of a 16-cup mini muffin tin, gently pressing to form a shell.
04 - Place one Brie cube into each pastry shell. Spoon 1 teaspoon cranberry sauce atop the cheese and sprinkle with a pinch of chopped rosemary.
05 - Brush exposed edges of the puff pastry with beaten egg to ensure golden finish.
06 - Bake tarts for 16 to 18 minutes until puff pastry is golden brown and risen.
07 - Allow tarts to cool for 5 minutes, then carefully release them from the muffin tin.
08 - Arrange mini tarts in a wreath shape on a platter and optionally garnish with chopped nuts and fresh rosemary sprigs. Serve warm or at room temperature.
