Ingredients:

  • 1 sheet all-butter Puff Pastry (approx. 10 oz / 280 grams), thawed but kept cold
  • 1/2 cup Whole-Berry Cranberry Sauce (120 mL)
  • 4 oz block Brie Cheese (115 grams), chilled, cut into 24 small cubes
  • 1 teaspoon Fresh Thyme Leaves, removed from the stem
  • 1 Large Egg, for the egg wash
  • 1 teaspoon Water or Milk, for the egg wash
  • Pinch Flaky Sea Salt, for finishing

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the muffin tin cups.
  2. Unroll the cold puff pastry sheet onto a lightly floured surface. If the sheet is very thick, lightly roll it to about 1/8 inch (3 mm) thickness.
  3. Using a pizza cutter or sharp knife, cut the pastry sheet into 24 equal squares (approximately 2 x 2 inches or 5 x 5 cm each). Work quickly to keep the pastry chilled.
  4. Place the cut squares onto a baking sheet and refrigerate for at least 30 minutes. This chilling step prevents the pastry from shrinking excessively during baking.
  5. Gently press one chilled pastry square into the base and up the sides of each prepared muffin cup.
  6. In a small bowl, whisk the egg with 1 teaspoon of water or milk to create the egg wash. Lightly brush the edges of the pastry with the wash (avoiding the center base).
  7. Place a small dollop (about 1 teaspoon) of cranberry sauce in the bottom center of each pastry cup.
  8. Top the cranberry sauce with one cube of Brie cheese. Sprinkle a couple of fresh thyme leaves over the top of the cheese.
  9. Transfer the muffin tin to the preheated oven. Bake for 18–20 minutes, or until the puff pastry is deeply golden brown, risen beautifully, and the cheese is melted and bubbling.
  10. Remove the tin from the oven and let the tartlets rest in the tin for 5 minutes.
  11. Carefully remove the tartlets using a small offset spatula or butter knife. Sprinkle with a tiny pinch of flaky sea salt (optional). Serve warm or at room temperature.