Apple and Brie Mini Tarts

Apple and brie is an excellent combination. Shocking, I know.

For this recipe, I highly recommend a silpat, or at the very least, parchment paper. The reason is because you’re going to be working with puff pastry and it is going to be sticky, and then there’s cheese that WILL melt out of these things and get stuck to basically anything. I love my silpats, and you see them on Iron Chef America all the time! So if you don’t believe me that they are awesome, you can probably trust Michael Symon or Mario Batalli.

Pardon the picture, these were cooled and packed up to go to a friend’s place before I remembered to snap a shot!

Apple and Brie Mini Tarts

Ingredients:

1 sheet puff pastry from Pepperidge Farm
2 tbsp sugar
2 tsp cinnamon
Juice from 1/2 lemon
1-2 apple, sliced very thin
1 medium wedge of brie, sliced
1 egg beaten with a tbsp of water

I’m sorry, but doesn’t this brie look to.die.for?

Directions:

Preheat the oven to 400.

Place the apples in a bowl and cover with the juice from the lemon. Add the cinnamon and sugar, set aside.

Roll out the puff pastry with your rolling pin to thin it out a bit. Then cut it into approximately 12 even pieces with a pastry cutter or knife.

On each piece of puff pastry, add a slice of brie and 2-3 apple slices depending upon how many you have. Wrap the pastry edges around the cheese and apples until covered.

Place on the silpat on the cookie sheet and bake for 17-20 minutes. Serve warm.