Georgie’s brie and cranberry tarts

Ingredients:

Makes 24 tarts

• 150g salted butter at room temperature (plus a little extra for 
  greasing)
• 300g plain flour (plus a little extra for rolling)
• 50ml lukewarm water
• 200g vegetarian brie, cut into slices
• 200g cranberry sauce

Method:

1. Preheat the oven to 200°C and lightly grease two bun tins. 
2. Start by sieving the flour into a large bowl.
3. Next cut the butter into small cubes.
4. Add the butter to your bowl and using your fingertips rub the butter into the flour until it resembles breadcrumbs.
5. Add the water gradually and bring the pastry together to form a ball.
6. Wrap the pastry in clingfilm and pop in the fridge for 30-45 minutes to chill.
7. Cut the pastry in half as it’s easier to work with one half at a time.
8. Sprinkle your work surface or a large chopping board with flour, add a little flour to your rolling pin and roll out the pastry. Aim for the thickness of around 2mm.
9. Using a circular cutter slightly larger than the holes in your bun tray, cut the pastry into circles.
10. Pop them into your bun tin. Then repeat the process for the second half of pastry.
11. Add a generous spoonful of cranberry sauce to each pastry case and top with a slice of brie.
12. Bake for 12 minutes or until the pastry is cooked through and golden.
13. Enjoy! These are delicious hot  or cold.

Georgie’s top tip: If you don’t need so many, you can half the recipe which will make around 12 tarts. Or if you end up with excess pastry, why not add raspberry jam and make some jam tarts too!