Step 1

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Step 2

Unroll puff pastry onto baking sheet.

Step 3

In a small bowl, whisk egg and brush over pastry dough.

Step 4

Cut pastry into 40 rectangles, then place one on top of another to create 20 doubled rectangles.

Step 5

Place sheet in oven and bake until dough is lightly golden brown, about 10 minutes.

Step 6

Meanwhile, slice Brie into small pieces and top each pastry rectangle.

Step 7

Place back in oven until cheese is slightly melted, 1-2 minutes.

Step 8

Add a small dollop of cranberry sauce to each pastry bite. Garnish with rosemary before serving.

Step 9

Preheat oven to 350ºF.

Step 10

To make the crust, add butter and sugar in a large bowl. Whip with electronic mixer until just combined. Add vanilla extract.

Step 11

In a separate bowl, sift together flour and salt, then add to butter and sugar mixture.

Step 12

Mix on low until dough starts to form. Remove from bowl, place on lightly floured surface, and roll out into a flat disk. Press into 10-inch round shell.

Step 13

Prick bottom with a fork and place in freezer until firm, about 30 minutes.

Step 14

Place chilled crust in oven and bake until lightly brown, about 15 minutes. Set aside to cool.

Step 15

To make cranberry curd, combine cranberries, sugar, and orange juice in a large saucepan. Simmer over medium heat until berries have just popped and softened slightly, about 10 minutes.

Step 16

Filter mixture through a strainer into a bowl. Add butter and whisk until combined.

Step 17

Lightly beat egg and egg yolks in a separate bowl, then slowly pour in cranberry liquid. Whisk until combined.

Step 18

Return liquid to same pot and simmer until thickened, 10-12 minutes.

Step 19

Pour cooled curd into tart shell and bake until center is set, 10-12 minutes.

Step 20

Garnish with rosemary twigs and extra cranberries.