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Honey Honeycrisp Apple & Brie Puff Pastry Tart

Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 slices
Course: Appetizer
Cuisine: American, French
Calories: 195
Ingredients Method Nutrition

Ingredients
  

The Flaky Pastry Foundation
  • 1 sheet all-butter puff pastry such as Dufour or Pepperidge Farm, thawed but chilled
  • 1 large egg beaten with 1 tbsp water for golden egg wash
  • 1 tbsp turbinado raw sugar for sparkling, caramelized crust edges (optional)
The Apple & Melted Brie Filling
  • 8 oz French brie cheese rind lightly trimmed, sliced into 1/4-inch thick wedges
  • 2 medium Honeycrisp apples cored and thinly sliced (1/8-inch slices, unpeeled)
  • 1 tbsp fresh lemon juice tossed with apple slices to prevent browning and add brightness
  • 1/2 tsp ground cinnamon dusted lightly over apples
  • 1/4 tsp ground nutmeg freshly grated for fragrant autumn spice
The Warm Hot Honey & Herb Garnish
  • 3 tbsp pure wildflower honey or Mike's Hot Honey for a subtle spicy kick
  • 1 tbsp fresh thyme leaves stripped from stems for earthy aromatic balance
  • 1/3 cup raw pecans or walnuts roughly chopped and toasted
  • 1/2 tsp flaky Maldon sea salt for crunch and savory contrast
  • 1/4 tsp freshly cracked black pepper adds gourmet savory depth

Method
 

Prepare & Score the Pastry
  1. Preheat your oven to 400°F (200°C) and line a large heavy rimmed baking sheet with unbleached parchment paper.
  2. Unroll the thawed, chilled puff pastry sheet directly onto the parchment paper. Using the tip of a paring knife, gently score a 1/2-inch border all the way around the perimeter (careful not to cut completely through). Dock the inner surface with a fork 12 to 15 times to prevent excess puffing in the center.
Layer Apples, Creamy Brie & Brush Edges
  1. In a medium bowl, toss the thinly sliced Honeycrisp apples with 1 tablespoon fresh lemon juice, ground cinnamon, and nutmeg.
  2. Arrange the sliced brie cheese and spiced apple slices in an elegant overlapping shingle pattern inside the scored border, alternating apple slices and brie wedges.
  3. Brush the 1/2-inch outer pastry border thoroughly with the egg wash. Optionally sprinkle turbinado sugar or a pinch of coarse salt along the brushed crust for extra crunch and sheen.
Bake to Golden Puffed Perfection
  1. Bake at 400°F (200°C) for 20 to 24 minutes, until the pastry crust has risen into deep golden-brown flaky layers and the brie is completely melted, bubbling, and caramelized around the apple edges.
  2. Carefully transfer the baking sheet to a cooling wire rack and let cool for 5 minutes so the melted brie slightly settles before slicing.
Garnish with Hot Honey, Thyme & Serve
  1. Generously drizzle warm honey (or hot honey) in ribbons over the entire warm tart. Scatter fresh thyme leaves, toasted chopped pecans, flaky sea salt, and a pinch of cracked black pepper across the top.
  2. Slice the tart into 12 appetizer squares with a sharp chef's knife or pizza wheel, and serve immediately while warm and gooey!

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 5.5gCholesterol: 28mgSodium: 170mgPotassium: 95mgFiber: 1.2gSugar: 8gVitamin A: 10500IUVitamin C: 1.7mgCalcium: 680mgIron: 0.2mg

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