# What You'll Need:
→ Pastry
01 - 1 sheet frozen puff pastry (approximately 8.8 oz), thawed
→ Cheese & Filling
02 - 4.2 oz Brie cheese, rind removed if desired, 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
# How To Make It:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the thawed puff pastry to a 10 x 10 inch square. Cut into 16 equal squares.
03 - Press each puff pastry square gently into the cups of a 16-cup mini muffin tin to form shells.
04 - Place one Brie cube into each pastry shell. Top with one teaspoon of cranberry sauce and a pinch of chopped rosemary.
05 - Brush the edges of the exposed pastry with the beaten egg to promote browning.
06 - Bake in the preheated oven for 16 to 18 minutes or until the pastry is puffed and golden.
07 - Allow the tarts to cool for 5 minutes, then carefully lift them from the muffin tin.
08 - Arrange mini tarts in a wreath shape on a serving platter. Garnish with chopped pistachios and fresh rosemary sprigs if desired. Serve warm or at room temperature.
