Cranberry Brie Tarts

Servings: 12

Total time: 30 Minutes

INGREDIENTS

1 tablespoon unsalted butter (melted)

½ teaspoon Diamond Crystal Salt Co.™ Kosher Salt

2 cups fresh cranberries

2 tablespoons maple syrup (packed)

¼ teaspoon crystallized ginger (minced)

2 sheets frozen puff pastry (thawed)

16 ounces Brie cheese (cut into 12 even slices each)

⅓ cup apricot preserves

1 egg (beaten)

2 tablespoons raw sugar

fresh thyme (for garnish)

DIRECTIONS

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.

Combine butter, kosher salt, cranberries, maple syrup and ginger in a small bowl. Set aside.

Cut puff pastry into even 12 rectangles and place on prepared baking sheet about ½-inch apart.

Spread apricot preserves onto each pastry, leaving a ¼-inch border. Top each pastry evenly with brie and reserved cranberry mixture, pressing down to adhere.

Fold edges of pastry inward over brie. Brush edges of pastry with egg and sprinkle with raw sugar. Bake until golden-brown and cheese has melted, about 15-20 minutes. Garnish with thyme and serve