Brie and Cranberry Tartlets

For appie nights!! Makes 18 tartlets.

1 pkg frozen puff pastry
large round of regular brie cheese (6-8″)(do not buy double cream brie, it is too soft for baking with)
cranberry sauce (I make my own but purchased works too)
sea salt

Heat oven to 425F
Use a non-stick muffin tin. Check the size… mine are 2 1/2″ wide. You will need to cut your pastry about 1/2″ wider than your muffin tin size.
Thaw the puff pastry according to directions on the package.
Cut the puff pastry block in 1/2 (along the pre-cut line).
Roll out the puff pastry to 10″ x 10″. Cut off any rough or dry edges.
Cut the pastry into 9 equal pieces (roughly 3″x 3″) and line muffin tins. Do the same process with the other 1/2 of the puff pastry package.
Cut the brie into two rounds (through the middle to separate into halves). Trim the rind off the outer edges. Leave the rind on the bottom of the rounds.
Cut the brie into 3/4″ – 1″ squares. Place 1 piece into each tin.
Spoon 2-3 cranberries and a small amount of sauce..barely enough to cover bottom … into each pastry shell.
Pull each of the 4 corners to the center sealing each overlap with a dab of sauce…I use my finger dabbed into sauce. You may also pinch the outer edges to slow the puff pastry from opening up too much.
Bake for 15 minutes and check progress. Depending on your oven, it may need another 2-5 minutes. Pastry should be lightly browned.
Lift the tartlets out of the muffin tin IMMEDIATELY after removing them from the oven otherwise the brie / cranberry mix may stick to the pan.
Sprinkle a small amount of sea salt onto tartlets while they are warm.
Serve tartlets slightly warmed or room temperture.