For the pastry:

• 250g plain flour
• ¼ tsp salt
• 1 tsp finely chopped rosemary
• 125g butter, cubed
• 5-6 tbsp water
• extra flour for dusting
• muffin tray

For the filling:

• 400g butternut, peeled and cut into small cubes
• 125g brie, cut into small chunks
• 2 tsp olive oil
• ¼ cup Montagu dried cranberries
• 2 tsp chopped fresh rosemary
• 1 tsp crushed garlic
• salt and pepper

1.) To make the pastry: Sift the flour and salt together. Stir in the rosemary and place inside a food processor. Add the butter and blitz for a few seconds until the butter has been incorporated.

2.) Add most of the water and blitz again until the dough starts coming together. Add more water if the dough is too dry. Tip the dough onto your work surface and knead together for a few seconds until you have a smooth soft dough.

3.) Shape the dough into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

4.) Lightly dust your work surface with some flour and roll out the chilled shortcrust pastry to a thickness of 3mm. Grease a muffin tray. Cut out twelve 10cm circles and carefully place these inside the muffin tray. Pop the tray in the fridge while you prepare the filling.
Optional: cut small stars out of any leftover pastry scraps to decorate the tartlets later.

5.) Preheat your oven to 200ºC. Steam the butternut cubes for 10 minutes or until they are just cooked but not too soft.  Set aside to cool for a few minutes.

6.) Place the steamed butternut in a bowl with the brie, olive oil, cranberries, rosemary and garlic. Season well with salt and pepper and gently toss everything together.

7.) Bake the empty pastry cases for 10 minutes. Gently push the bases down if they have puffed up a little during baking, then fill each case with a generous scoop of the butternut mixture. Top the tartlets with miniature pastry stars if using, and bake for a further 15 minutes or until the pastry is golden and cooked through.

8.) Carefully remove the tartlets from the muffin pan. Allow to cool for a few minutes before serving.