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My friend Michelle and I try to get together at my place at least semi-regularly on Friday night to have a few drinks and sharpen our Domestic Diva skills. We find a recipe or two, shop for the ingredients, come back, and cook and drink until my husband decides it’s a safety hazard to have two drunk women near open flames and sharp objects. Recently, thanks to Pinterest’s and Bloghungry we found these delicious apple and brie tarts, which are surprisingly good for dessert or breakfast.
Apple and brie tarts are a bit like a little single serve apple pie, but with the added bonus of brie. And who doesn’t love apple pie?? It’s took me a few tries to figure out how to make them just right, but I’m pretty sure I’ve mastered it.
Here’s a list of the ingredients and directions–which I really only used as a guideline.
1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided
1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
flour (for rolling)
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Unfold 1 sheet of puff pastry on a lightly floured board and roll it slightly with a floured rolling-pin until it’s a 10 by 10-inch square.
Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares.
Sprinkle apples with cinnamon and brown sugar and top with a pat of butter.
Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash.
Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
I’m pretty sure they just made up the measurements for this stuff. And don’t use a sheet pan. I’ve found that my apple brie tarts actually turned out much better when I baked them in a rectangular glass Pyrex dish. It also took me a few tries to figure out how to cut the apple best so that it fit inside the square of puff pastry.
For the record, core the apple, slice it from the stem down into quarters, then thinly slice each quarter.
You can also use any type of apple you want, it doesn’t have to be the green ones. I am a big fan of honey-crisp and Fuji apples.
Forget the tablespoons and teaspoons for the sugar and cinnamon. I just add whatever looks delicious.
I guess if you want to feel a little less guilty about all the cheese and sugar and pastry dough, use only egg white for the egg wash. I know that’s like ordering a small diet soda with your extra-large McDonald’s value meal, but I think it tastes better with only the white. Also, if you are Betty Crocker challenged like me, the puff pastry is on the same freezer aisle as frozen pie.
I flowered my cutting board and unfolded my puff pastry. I didn’t bother using the rolling-pin to roll it out because I don’t actually own a rolling-pin (I know, Domestic Diva FAIL). I cut it into fours and sprinkled cinnamon all over them. I stacked the apples, a good-sized slice of brie, enough brown sugar to cover both, and a small pat of butter on top. Then I sprinkled more cinnamon over everything because I love cinnamon.
I want to take a moment to point out why I stacked my ingredients differently than the original recipe.
See, I believe that the stuff that melts should go on top, that way as it melts the flavors mingle with one another and everything soaks into the apple without the pastry beneath it getting soggy on the bottom. When you build anything, you want to make sure it has a firm foundation, I believe the same is true in baking.
Once you’ve covered your pastry dough in deliciousness, fold it up. If you have even basic origami skills, it will help here.
The picture at the top shows it folded neatly across as if the apples were a baby wrapped in a warm swaddling cloth.
I think that’s ridiculous. I don’t want any of my tasty filling spilling out. So, I fold all the edges in and pinch them shut then brush with egg white (and sprinkle with more cinnamon).
Place your newly folded apple and brie tarts in a glass baking pan and bake for 15-20 minutes, checking and turning half way through.
If you decide to make these delicious apple and brie tarts, let me know! I’d love to see pictures of your concoctions and what you think works best!