1-2 apples, cored + very thinly slicedamount depends on size of apples and how thinly they're sliced
4ouncesBrie (about half of one standard size wheel), thinly sliced
3tablespoonsdried currants (Zante raisins)
1tablespooncold butter, diced into small pieces
1egg, beaten (optional)
2tablespoonshoney or agave syrup
powdered sugar (optional)
Instructions
Preheat oven to 425°F.
Lay puff pastry on parchment paper or a silicone baking sheet. Cut into 9 equal-sized pieces.Tip: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to ¼" thickness.
Move the parchment paper and pastry dough onto a baking sheet, leaving a space between each piece of pastry. You may need to use two baking sheets.
Use a butter knife to draw a shallow border (about ½" wide) along the edge of each piece of dough. Make sure not to cut all the way through the pastry!
Add a single layer of Brie on each pastry, leaving the border empty.
Sprinkle the currants over the Brie, dividing them evenly over each pastry.
Add about 4 slices of apple to each pastry, fanning them decoratively across the cheese and dried currants.
Dot the tops of the pastries with the diced butter.
Use a pastry brush to brush the beaten egg along the pastry borders. Tip: Take care not to let egg drip onto the sides of the tartlets, because it will seal the puff pastry and prevent it from rising.
Bake about 15 minutes, or until the pastry is golden.
Drizzle the honey over the center of the tarts.
Move the tarts to a wire cooling rack, and cool for about 5 minutes. Serve warm. Dust with powdered sugar if desired (optional).
Leftovers: This tart is best eaten right away, but leftovers can be stored in the fridge 1-2 days. To help the pastry crisp up again, pop it back in the oven for 3-5 minutes.
Notes
Make Ahead: The tartlets can be assembled without the apples up to one day ahead. Wrap tarts tightly, refrigerate, and add apple slices right before baking.Leftovers: This tartlets are best eaten right away, but leftovers will still be good! To help the pastry crisp up again, pop it back in the oven for 3-5 minutes.Nutrition information does not include optional egg or powdered sugar.