# Components:
→ Dairy & Cheese
01 - 7 oz brie cheese, rind removed, 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
# Directions:
01 - Set oven to 400°F and line a large baking sheet with parchment paper.
02 - Unfold thawed puff pastry and slice into 24 equal squares.
03 - Press each puff pastry square firmly into the cups of a 24-cup mini muffin tin to form a base.
04 - Place one cube of brie into each pastry cup.
05 - Spoon 1 teaspoon of cranberry sauce over the brie in each cup.
06 - Brush the exposed edges of the pastry lightly with the beaten egg wash.
07 - Bake for 18 to 20 minutes until the pastry turns golden and the cheese is bubbling.
08 - Allow tartlets to cool for 5 minutes, then gently remove them from the muffin tin.
09 - Arrange tartlets in a circular wreath pattern on a serving platter. Garnish with chopped rosemary and pistachios. Serve warm.
