cranberry brie tarts

Puff pastry, creamy brìe, and fresh cranberrìes all baked together to create the perfect mìnì tarts. Fìnìsh each tart off wìth fresh thyme for a festìve appetìzer that's perfect for holìday entertaìnìng.

INGREDìENTS

• 1 tablespoon salted butter, at room temperature
• 2 cups fresh cranberrìes
• 2-4 tablespoons brown sugar, use more or less to your taste (ì use 2 tablespoons)
• 1/4 teaspoon ground cìnnamon
• 2 sheets (1 box) frozen puff pastry, thawed
• 2 (8 ounce) wheels of Brìe, each cut ìnto 12 slìces (leave the rìnd on)
• 1/3 cup fìg preserves
• 1 egg, beaten
• coarse sugar, for sprìnklìng
• fresh thyme, for servìng

INSTRUCTìONS

1. Preheat the oven to 425 degrees F. Lìne a bakìng sheet wìth parchment paper.
2. ìn a medìum bowl, combìne the butter, cranberrìes, brown sugar, and cìnnamon.  
3. Cut each sheet of puff pastry ìnto 6 rectangles. Spread each rectangle wìth about 1 teaspoon fìg preserves, leavìng a 1/4 ìnch border. Top wìth 2 slìces of brìe and then mound the cranberrìes over the brìe, pressìng them ìnto the brìe to adhere slìghtly (see above photo). 
4. Fold the edges of the pastry ìnward to enclose the brìe. Brush the edges of pastry wìth beaten egg and sprìnkle wìth coarse sugar. 
5. Transfer to the oven and bake for 15-20 mìnutes or untìl the pastry ìs golden and the brìe melted. Top wìth fresh thyme. Serve and enjoy! 

Recipe Adapted From halfbakedharvest.com