Ingredients:

  • 1 package (400g / 14 oz) All-Butter Puff Pastry, thawed
  • 1 large Egg, lightly beaten (for egg wash)
  • 1 tablespoon (15 ml) Water (to mix with egg wash)
  • 200g (7 oz) Brie Cheese, chilled, rind left on, and cut into 16 equal 1/2-inch cubes
  • 1/2 cup (120 ml) Whole-Berry Cranberry Sauce
  • 1 tablespoon (5g) Fresh Thyme Leaves, finely chopped
  • 1/4 teaspoon Flaky Sea Salt
  • 1 tablespoon (15g) Icing/Powdered Sugar (Optional Garnish)

Instructions:

  1. Preheat the oven to 200°C / 400°F (Gas Mark 6). Line a large baking sheet with parchment paper. Whisk the beaten egg with 1 tablespoon of water to create the egg wash.
  2. Unroll the puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the large sheet into 16 equal squares (a 4x4 grid).
  3. Carefully score a border around the edge of each square, approximately 1 cm (1/2 inch) from the edge. Crucially, do not cut all the way through the pastry.
  4. Transfer the cut squares to the prepared baking sheet. Place the sheet in the refrigerator for 15 minutes to chill, ensuring the pastry is very cold for maximum lift.
  5. Remove the pastry from the fridge. Place one cube of Brie cheese in the exact center of the scored inner square of each tart.
  6. Spoon 1 teaspoon of cranberry sauce over the Brie cube. Sprinkle the filling lightly with the chopped fresh thyme and a tiny pinch of flaky sea salt.
  7. Brush the outer 1cm (1/2 inch) border of the pastry (the part outside the score mark) generously with the prepared egg wash. This promotes a golden, flaky crust.
  8. Bake for 18–20 minutes until the pastry is deeply puffed, flaky, and golden brown, and the Brie is melted.
  9. Transfer the tarts to a wire rack immediately. Once slightly cooled (about 5 minutes), dust lightly with powdered sugar, if desired, for a festive look. Serve warm or at room temperature.