Ingredients:

  • 1 cup Fresh or Frozen Cranberries
  • 1/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 teaspoon finely grated Orange Zest
  • Pinch of Salt
  • 1/2 cup Pecan Halves, roughly chopped
  • 1 tablespoon Maple Syrup (Grade A or B)
  • 1 teaspoon Melted Unsalted Butter
  • Pinch Flaky Sea Salt
  • 1 sheet All-Butter Puff Pastry (approx. 250g), defrosted
  • 4 oz Brie Cheese, cut into 12 small cubes (rind on is fine)
  • 1 Large Egg
  • 1 teaspoon Water or Milk (for egg wash)
  • 1/2 teaspoon Fresh Thyme Leaves (optional)

Instructions:

  1. Make the Cranberry Jam: Combine cranberries, sugar, water, and orange zest in a small saucepan. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until the berries burst and the mixture thickens into a spoonable jam consistency. Remove from heat and cool completely.
  2. Candied Pecans: Toss the chopped pecans with melted butter, maple syrup, and sea salt. Spread onto a small parchment-lined baking sheet. Toast in a 350°F (175°C) oven for 5–7 minutes until fragrant and slightly darker. Cool immediately.
  3. Prepare the Pastry: Preheat oven to 400°F (200°C). Roll out the cold puff pastry sheet slightly and use a 2.5-inch round cutter to cut out 12 circles. Gently press each pastry circle into the cups of a standard 12-cup muffin tin.
  4. Blind Prep and Egg Wash: Use a fork to prick the bottom of each pastry cup multiple times (docking). Whisk the egg and water/milk together. Lightly brush the edges of the exposed pastry with the egg wash for a golden sheen.
  5. Fill the Tarts: Place one cube of Brie cheese inside the base of each pastry cup. Top the Brie with approximately 1 teaspoon of the cooled cranberry jam.
  6. Bake Initial: Bake the tarts at 400°F (200°C) for 15 minutes, or until the pastry edges are puffed and deep golden brown and the cheese is melted.
  7. Finish and Serve: Remove the tarts from the oven. Carefully top each tart with a small sprinkle of the candied pecans and a few leaves of fresh thyme. Return to the oven for a final 5–10 minutes. Let the tarts cool in the tin for 5 minutes before gently loosening and serving warm or at room temperature.