Puff pastry tartlets with Brie and raspberry jam.

Elaboration:

1. Prepare the puff pastry (if using pre-cooked tartlets, omit this step): Preheat the oven to 200 °C. Roll out the puff pastry sheet on a lightly floured surface and cut it into 12 circles of the right size to fit into a muffin or tartlet tin.
2. Form the tartlets (if using dough): Place the puff pastry circles in the hollows of a muffin tin, pressing them gently into a basket shape. Prick them lightly with a fork to prevent them from rising too high.
3. Fill inCut the brie into 12 portions and place a piece in the centre of each tartlet.
4. BakingIf using uncooked puff pastry, brush the edges with beaten egg and bake for 12-15 minutes or until golden brown and crisp. If using pre-cooked tartlets, simply bake for 3-5 minutes with the brie inside to melt slightly.
5. Add the jamRemove the tartlets from the oven and allow to cool slightly. Then add a teaspoon of raspberry jam on top of each portion of melted brie cheese.
6. Decorate and serveIf desired, garnish with fresh mint leaves and serve the tartlets warm to enjoy the best texture and flavour.

Additional advice:

• You can substitute raspberry jam with honey or fig jam for a different variation.
• If you want an extra crispy touch, bake the puff pastry for a few minutes before adding the cheese.
• Use a round biscuit cutter for more uniform tartlets.
• Pre-cooked tartlets reduce preparation time without losing flavour or texture.

Suggested presentation:

• Arrange the tartlets on a white tray to highlight their colours.
• Pair with a glass of white or sparkling wine for a gourmet experience.
• Serve with chopped walnuts for an extra crunch.