If you don't have leftover cranberry sauce, use this recipe! But otherwise just use what you have!
Add all of the filling ingredients to a medium sauce pan. Bring to a boil over medium-high heat, stirring constantly until the cranberries begin to split open. Reduce the heat and simmer for 10-15 minutes or until the sauce has thickened.
Remove the cinnamon stick, then transfer to a bowl and chill until ready to use.
Make sure the cranberry sauce is fully cooled before assembling the tarts.
Cranberry Tarts
Preheat the oven to 425°F and line a baking sheet with parchment paper (this recipe makes 12 tarts so you'll probably need 2 baking sheets).
Cut each puff pastry sheet into 6 equal rectangles and arrange on your baking sheet.
Spread 1-2 tablespoons of cranberry sauce over each rectangle, leaving a small border (¼ to ½ inch).
Spread the shredded gruyere over top of the cranberry sauce.
Then add fresh cranberries on top and sprinkle with fresh thyme, salt, and pepper.
If desired, lightly brush the edges of the pastry with egg wash.
Bake at 425°F for 15-20 minutes or until the pastry is golden brown and the cheese is melted and bubbly.
Remove from the oven and drizzle with honey.
Serve the cranberry puff pasty tarts warm and enjoy!!
Notes
These tarts are best served the same day, but will keep in an airtight container in the fridge for up to 3 days.