Cranberry Tartlets Recipe Quick and Easy

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Preheat your oven to 400°F (200°C). Lightly grease a mini muffin tin or line a baking sheet with parchment paper.
Unfold the thawed puff pastry sheet onto a lightly floured surface. Cut it into 12 equal squares.
Gently press each puff pastry square into the cups of the mini muffin tin, forming a small tart shell. If not using a muffin tin, you can place the squares on the prepared baking sheet.
In a small saucepan, combine the cranberries, granulated sugar, cornstarch, and orange juice (or water). Stir well.
Cook over medium heat, stirring constantly, until the cranberries begin to pop and the mixture thickens, about 5-7 minutes. Remove from heat and stir in the orange zest, if using. Let the filling cool slightly.
Spoon about 1-2 teaspoons of the cranberry filling into each puff pastry shell.
Brush the edges of the puff pastry with the beaten egg wash. Sprinkle the coarse sugar over the filling and the edges.
Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
Let the tartlets cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.

For a richer flavor, you can add a pinch of cinnamon or nutmeg to the cranberry filling.
These tartlets can be made a day in advance and stored in an airtight container at room temperature. Reheat gently in a low oven if desired.
Serve plain or with a dollop of whipped cream or a scoop of vanilla ice cream.