Preheat the oven to 375F and line a baking sheet with parchment paper.
For the filling, toss cranberries, maple syrup, orange juice, zest, and vanilla into a small saucepan over medium heat. Stir and bring to a simmer. Reduce heat to low, let it simmer for 10-12 minutes until it thickens. Remove from heat and let it cool completely.
Lay out 6 puff pastry rectangles on a baking sheet. Spread the filling among the 6 rectangles. Top with the remaining puff pastry sheets and use a fork to seal the edges. Cut two small slits in the top of each tart. Brush with the egg wash.
Bake for 20-22 minutes until they turn a beautiful golden brown. Allow them to cool, then whisk together all the glaze ingredients and drizzle it on top.