Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed. Keep either dough in the refrigerator until step 4 below.

After rinsing the cranberries, set 1/4 cup (25g) cranberries aside. You will stir these in at the end for extra texture. Combine the remaining cranberries, water, orange juice, and sugar together in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to medium-low. While stirring occasionally, continue to cook until liquid has reduced and cranberries have burst and thickened, about 10 minutes.

Remove from heat and stir in 1/4 cup reserved cranberries, orange zest, and vanilla extract. Allow to cool slightly while you continue.

Preheat oven to 400°F (204°C). Grease a 12-cup muffin pan (I use nonstick spray).

On a lightly floured work surface using a lightly floured rolling pin, roll pastry dough into a 12×16-inch rectangle; it doesn’t have to be perfect. (Tip if using 2 sheets of store-bought: place the edge of one sheet over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 12×16-inch rectangle.) With a sharp knife or a pizza cutter, cut dough into 12 4-inch squares. (Again, doesn’t have to be perfect.)

Brush egg wash all over puff pastry squares, including the edges. Transfer the squares to the prepared muffin pan, pressing them down to fill each cup as a “crust.” Slice the brie into 12 pieces, about 1/2 ounce (14g) each. Place the slices of brie in the centers of the dough crusts. Top each with a spoonful (about 2 heaping teaspoons) of slightly warm or cold cranberry sauce. Gently fold the corners of the dough in toward the center of each tart. Sprinkle coarse sugar over the tops of tarts.

Bake for 20 minutes, or until tarts are golden brown. If adding pecans, at the 10-minute mark, gently place them in the center of each tart and continue baking for the remaining 10 minutes.

Remove from the oven and garnish each tart with flaky sea salt and fresh thyme leaves. Cool for a couple minutes, and then use a spoon to help remove the tarts from the pan. Serve warm.

Cover and store leftover tarts in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and bake in a 300°F (149°C) oven for a few minutes before serving.