Ingredients:

  • 1 sheet (320g) all-butter puff pastry, ready-rolled
  • 8 oz (225g) Brie cheese, rind trimmed, cut into small cubes
  • 1/2 cup (120 mL) whole cranberry sauce
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon (15 mL) unsalted butter, melted
  • Pinch flaky sea salt and black pepper
  • 1 teaspoon fresh thyme leaves (optional)
  • 1/4 cup (30g) walnuts or pecans, roughly chopped (optional)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
  2. Unroll the puff pastry sheet. Using a sharp knife or pizza cutter, cut the sheet into 12 equal rectangles (3 rows by 4 columns). Place the pieces onto the prepared baking sheet.
  3. Using a smaller knife, lightly score a border about 1 cm (half an inch) inside the edge of each rectangle. Do not cut all the way through.
  4. Brush the outer, scored edges of each piece lightly with the melted butter, followed by a light sprinkle of flaky sea salt and black pepper.
  5. Place 3-4 cubes of Brie cheese inside the scored border of each tartlet.
  6. Spoon about 1-2 teaspoons of cranberry sauce over the cheese. If using, sprinkle a few chopped walnuts or pecans over the sauce.
  7. Brush the exposed, buttered edges of the pastry with the beaten egg wash.
  8. Bake for 18–20 minutes, or until the pastry is deeply golden brown, puffed up around the edges, and the Brie is molten and bubbly.
  9. Carefully transfer the hot tarts to a serving platter. Immediately sprinkle with a few fresh thyme leaves. Serve warm or at room temperature.