Ingredients:

  • 2 sheets (400 g) ready-rolled Puff Pastry (all-butter recommended)
  • 1 large Egg
  • 1 tbsp Milk or Water
  • 8 oz (225 g) French Brie Cheese, cut into 24 even cubes
  • 1/2 cup (120 ml) Whole Cranberry Sauce or Jam
  • 1/2 cup (60 g) Pecan Halves, roughly chopped
  • 1 tbsp Brown Sugar, lightly packed
  • 1/2 tsp Ground Cinnamon
  • 1 tbsp Unsalted Butter, melted
  • Pinch Sea Salt Flakes
  • 1 tsp Fresh Rosemary Leaves, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line two standard 12-cup muffin tins with paper liners or grease thoroughly.
  2. Prepare the Candied Pecans: In a small bowl, combine chopped pecans, melted butter, brown sugar, cinnamon, and salt. Toss well. Spread pecans on a small baking sheet and toast for 5 minutes until fragrant (optional). Set aside to cool slightly.
  3. Prepare the Pastry Bases: Unroll the cold puff pastry sheets onto a lightly floured surface or parchment paper. Using a 2.5-inch (6.5 cm) round cutter, cut 12 rounds from each sheet, yielding 24 total.
  4. Press each pastry round gently into the bottom and up the sides of the prepared muffin tin cups, allowing the edges to overhang slightly.
  5. Prepare Egg Wash: Whisk the egg and milk/water in a small bowl. Lightly brush the exposed pastry edges with the egg wash for a golden sheen.
  6. Assemble the Tartlets: Place 1 teaspoon of cranberry sauce/jam into the base of each pastry cup (do not overfill). Place one cube of Brie cheese directly on top of the cranberry sauce.
  7. Sprinkle a small amount of the prepared candied pecans over the cheese.
  8. Bake the tartlets for 15 to 18 minutes, or until the pastry is deeply golden brown, puffed up around the edges, and the Brie is molten and bubbling.
  9. Cool and Serve: Carefully remove the tartlets from the tins. Let them cool on a wire rack for 5 minutes. Just before serving, sprinkle with a pinch of freshly chopped rosemary leaves. Serve warm or at room temperature.