# Components:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (approximately 8.8 ounces)
→ Cheese & Filling
02 - 4.2 ounces Brie cheese, rind removed if preferred, cut into 16 cubes
03 - 1/3 cup cranberry sauce (homemade or quality store-bought)
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
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to a 10 x 10 inch square. Cut into 16 equal squares.
03 - Press each pastry square gently into the cups of a 16-cup mini muffin tin to create shells.
04 - Place one cube of Brie cheese into each pastry shell. Spoon approximately 1 teaspoon of cranberry sauce atop each, then sprinkle with a pinch of chopped rosemary.
05 - Brush the exposed edges of the pastry with beaten egg to ensure golden color upon baking.
06 - Bake in the preheated oven for 16 to 18 minutes, or until the pastry is puffed and golden brown.
07 - Allow tarts to cool for 5 minutes before gently removing them from the muffin tin.
08 - Arrange the mini tarts in a wreath formation on a serving platter. Optionally garnish with chopped pistachios and fresh rosemary sprigs. Serve warm or at room temperature.
