Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone nonstick baking sheet. Set aside. 

Add ? of the cranberries, water, orange juice, sugar, orange zest, vanilla extract, and cinnamon stick to a pot together. Set on medium heat and bring to a simmer. 

Let simmer until the cranberries have burst. Add the remaining cranberries (for texture) and simmer for about 10 minutes until thickened. Set aside to cool. 

Cut the puff pastry into squares. Use a knife, cut an L shape on the bottom and right hand side. Cut another upside down L shape on the other side of each piece. See process picture. 

Gently place the cut corner over the pastry so it rests on the opposite side. Do the same with the other side. This should have a boat-like effect where each tart now has an outer edge to hold the filling in. 

In a small bowl whisk the egg with about 1 tsp of water till frothy

Brush each pastry square with the egg wash. 

Place a piece of brie into each tart square then add some cranberry on top of the cheese. 

Top with some crushed candied pecans. 

Place the tarts on the prepared baking sheet then bake for about 20 minutes or until golden brown. 

Remove the tarts from the oven, some cheese may leak out during cooking which is fine. Place a whole candied pecan on each tart to garnish. Enjoy