# What You'll Need:
→ 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 teaspoon cranberry sauce
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 oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry into a 10 by 10-inch square. Cut into 16 equal squares.
03 - Place each puff pastry square into a mini muffin cup, gently pressing to create a shell.
04 - Place one cube of Brie into each shell. Add 1 teaspoon cranberry sauce and a pinch of chopped rosemary on top.
05 - Brush the exposed edges of the pastry with the beaten egg to enhance browning.
06 - Bake in the oven for 16 to 18 minutes, or until the pastry is golden and puffed.
07 - Allow the tarts to cool for 5 minutes before carefully removing them from the muffin tin.
08 - Arrange mini tarts in a wreath shape on a platter. Garnish with chopped nuts and fresh rosemary if desired. Serve warm or at room temperature.
