Ingredients:

  • 1 sheet all-butter puff pastry (about 400 grams), defrosted
  • 1 large egg
  • 1 teaspoon cold water
  • 4 ounces (115 grams) Brie cheese, cut into 12 even cubes
  • 1/2 cup (120 ml) whole berry cranberry sauce
  • 1/4 cup (30 grams) pecan halves, roughly chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon maple syrup or honey
  • Pinch flaky sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease the 12 cups of a standard muffin tin.
  2. Unroll the defrosted puff pastry onto a lightly floured surface. Using a 2.5-inch (6 cm) round cutter, cut out 12 circles. Gently press one pastry circle into the base of each muffin cup, forming a small basket.
  3. Cut the Brie cheese into 12 small cubes (leave the rind on for stability). Place one cube of brie cheese firmly into the center of each pastry cup.
  4. Spoon a generous teaspoon (about 10 ml) of cranberry sauce over the top of the brie in each tartlet. Ensure the sauce does not touch the pastry rim.
  5. Make the egg wash: whisk the egg and cold water together until smooth. Lightly brush the exposed pastry edges with the egg wash.
  6. Bake for 18 to 20 minutes, or until the pastry is puffed, deeply golden brown, and the cranberry sauce is bubbling. Let cool in the tin for 5 minutes before transferring to a wire rack.
  7. While cooling, prepare the candied pecans: Melt the butter in a small skillet over medium heat. Add the chopped pecans and sauté for 2–3 minutes.
  8. Stir in the maple syrup (or honey) and the pinch of sea salt. Cook for 30 seconds until the mixture thickens and coats the nuts. Remove immediately from the heat.
  9. Just before serving, top each warm or room-temperature tartlet with the candied pecans and a small drizzle of the remaining glaze.