Ingredients:

  • 1 sheet (approx. 245g) Pre-rolled puff pastry, thawed but chilled
  • 1 tbsp (8g) All-purpose flour
  • 8 oz (225g) Triple cream Brie cheese, chilled
  • 1/2 cup (120ml) Whole berry cranberry sauce
  • 1 tsp (5ml) Balsamic glaze
  • 2 tbsp (30ml) Hot honey
  • 1 tbsp (2g) Fresh rosemary, finely minced
  • 1/2 tsp (3g) Flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly flour your work surface. Unroll the puff pastry and use a pizza cutter to divide the sheet into 24 equal squares. Gently press each square into the ungreased mini muffin tin slots, ensuring the corners poke upward to create a rustic, floral look.
  2. Cut the chilled brie into 24 small cubes (roughly 3/4 inch). Place one cube into the center of each pastry square. In a small bowl, stir the balsamic glaze into the cranberry sauce to deepen the color and acidity. Spoon approximately 1 teaspoon of the cranberry mixture directly on top of each piece of cheese.
  3. Slide the tin into the center rack of the oven. Bake for 10–12 minutes until the pastry edges are a deep golden brown and the cheese is bubbling. Remove from the oven and immediately drizzle the hot honey over each tartlet while they are still sizzling. Sprinkle with minced rosemary and flaky sea salt. Let them sit for 5 minutes before transferring to a platter.