In a medium saucepan, combine fresh cranberries, chopped black and golden figs, orange juice, orange zest, water, and pure maple syrup. Heat over medium-high until bubbling, then reduce to medium-low. Let it simmer for 10-15 minutes until the cranberries burst and the mixture thickens to a syrupy consistency. Once done, remove from heat and allow the compote to cool to room temperature.

While the compote cools, preheat your oven to 350°F (175°C). Slice your block of brie into approximately 45 small cubes.

On a large baking sheet, arrange the mini fillo shells in a single layer. Place a cube of brie in the center of each shell.

Using a teaspoon, carefully spoon a dollop of your prepared cranberry-fig compote onto the top of each brie cube in the fillo shells.

Place the baking sheet with the assembled tartlets in the preheated oven. Bake for 12-15 minutes, or until the cheese is melted and bubbly.

Once baked, carefully remove the tartlets from the oven, let them cool for a minute, and transfer them to a serving platter.