Step 1

Gather all the ingredients. Preheat oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Step 2

Gently roll out Crescent dough on the working surface. Use your fingers or a rolling pin to seal seams and perforations, and press out.

Step 3

Use a 2 ½” round cookie cutter or biscuit cutter to cut out 24 circles.

Step 4

When you need to roll out the dough for the second time, you might need to sprinkle all-purpose flour on the surface to prevent the dough from sticking.

Step 5

Place the circle dough sheet on ungreased mini muffin cups and press onto the bottoms and up the sides.

Step 6

Scoop ½ tsp to 1 tsp Brie cheese and place in each cup.

Step 7

Put ½ tsp preserves of your choice on top.

Step 8

Make an egg wash by whisking the egg and water (or milk). Brush the top of the pastry with the egg wash.

Step 9

Bake at 375°F (190°C) for 10-12 minutes or until the pastry is puffed, cheese is bubbling, and edges are lightly browned.

Step 10

Remove from the pan and let it cool for 5 minutes. Transfer the tarts to a wire rack to cool. Serve warm or room temperature.