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