Ingredients:

  • ½ cup (60g) Pecans, roughly chopped
  • 1 tablespoon (15g) Brown sugar, packed
  • 1 teaspoon (5ml) Unsalted butter, melted
  • Pinch Flaky sea salt
  • 1 sheet (approx. 250g) Frozen Puff Pastry (all-butter recommended)
  • 5 ounces (140g) Brie cheese, rind left on, cut into small cubes
  • ¼ cup (60ml) Cranberry Sauce (jelly or whole berry)
  • 1 teaspoon (5ml) Fresh Rosemary, finely chopped
  • 1 large Egg (for egg wash)
  • 1 teaspoon Water (for egg wash)

Instructions:

  1. Preheat the oven to 400°F / 200°C (Gas Mark 6). Line a small baking tray with parchment paper. In a small bowl, toss the chopped pecans with brown sugar, melted butter, and a pinch of salt until coated. Spread the pecans in a single layer on the prepared tray. Bake for 5–7 minutes, or until fragrant and lightly toasted. Set aside to cool completely.
  2. Lightly dust a surface with flour. Unroll the thawed puff pastry sheet. Using a 3-inch (7.5 cm) round cutter, cut out 12 circles. Gently press each pastry circle into the well of a standard 12-cup muffin tin, creating a small cup shape. Chill the muffin tin in the refrigerator for 5 minutes.
  3. Place 3–4 cubes of brie cheese into the base of each chilled pastry cup. Top the cheese layer with approximately ½ teaspoon of cranberry sauce. Sprinkle a small pinch of the chopped fresh rosemary over the cranberry sauce.
  4. Whisk the large egg and water together to create an egg wash. Lightly brush the exposed edges of the puff pastry (the rims of the cups) with the wash.
  5. Bake for 18–20 minutes, or until the pastry is puffed, deep golden brown, and the brie is melted and bubbling gently. Remove the tin from the oven and let the tartlets cool in the tin for 5 minutes.
  6. While still warm, gently sprinkle the reserved candied pecans over the top of the melted brie in each tartlet. Use a small spatula to gently lift the tartlets out of the tin and serve immediately.