Cranberry and Brie Tartlets
Pre-heat the oven to 180oC/350oF/gas mark 4.
Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for 30 mins. Bake the pastry cases blind for 10mins. Remove from oven and put 1 teaspoon of Cranberry Sauce in each pastry case along with one or two cubes of brie.
Bake for approx 10-15 mins until raised and golden brown. Top with a sprig of fresh thyme.
- 225g shortcrust pastry
- Half jar Tracklements Cranberry Sauce with Port
- 200g Brie cut into ½ inch cubes (with rind left on)
- Fresh thyme to garnish