Festive tartlets featuring puff pastry, creamy Brie, cranberry sauce, and rosemary in a wreath arrangement.
# What you'll need:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (approximately 8.8 oz)
→ Cheese & Filling
02 - 4.2 oz Brie cheese, rind removed if desired, cut into 16 cubes
03 - 1/3 cup cranberry sauce (homemade or store-bought)
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 whole egg, beaten (for egg wash)
→ Garnish (optional)
06 - 1 tablespoon chopped pistachios or walnuts
07 - Fresh rosemary sprigs
# Method:
01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll the puff pastry into a 10 x 10 inch square. Cut into 16 equal squares.
03 - Place each pastry square into a cup of a 16-cup mini muffin tin, gently pressing to shape a shell.
04 - Place a cube of Brie into each pastry shell, then top with 1 teaspoon of cranberry sauce and a pinch of finely chopped rosemary.
05 - Brush the exposed edges of the pastry with the beaten egg to achieve a golden finish.
06 - Bake for 16 to 18 minutes or until the pastry is golden and puffed.
07 - Allow the tarts to cool for 5 minutes, then carefully remove them from the muffin tin.
08 - Arrange the mini tarts in a wreath formation on a serving platter and garnish with chopped pistachios and fresh rosemary sprigs as desired. Serve warm or at room temperature.
