Okay! So totally forget to post this yesterday. It’s weird…this week has been a strange combination of being incredibly quick and excruciatingly slow at the same time. Yesterday dragged on (probably cause I started work at 6 am), so I really have no reason why blogging slipped my mind. Hopefully you guys don’t hate me too much for being forgetful! Anyway, without further ado, here is the second puffed pastry tart that I came up with last weekend! The goal was to create a dessert that wasn’t too sweet but something that still tasted like a treat. I think it worked too, cause my folks went crazy for this recipe.
This tart literally takes seconds to throw together with only a handful of ingredients, so you have no reason not to make it! When I served it at dinner, my mom said “this would be perfect for a dinner party”…and she’s totally right. Who wants to waste time in the kitchen when you can be out talking to your guests? Not me, that’s for sure. Needless to say, this apple and brie tart will probably be on the menu the next time we have people over.
But yeah… The combination of the apples (which stay slightly crisp while baking) and the brie (which is decadently creamy) is truly awesome. It feels rich and uniquely gourmet. Basically it’s tasty and I think you guys will really like it. There’s only a light dusting of sugar on it too, so you won’t get a sugar headache if you sneak an extra slice or three. I could go on and on, but I think it’s time for me to make some lunch, so I’m gunna sign out. Lemme know what you think! :)
1 sheet of puffed pastry (thawed)
1 large apple (sliced)
0.2-0.25 lb brie
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon butter
Preheat oven to 400 degrees Fahrenheit.
Gently roll out puffed pasty so it’s slightly larger and the “seams” flatten out. Put onto a greased baking sheet.
Lightly score 1/2 centimeter along the edges of the pastry, making a border. This will be the raised edge of the tart. Brush with beaten egg and fold the edges over.
Slice the rind off of the brie. Slice and scatter the brie on the puffed pastry. Randomly scatter the apple slices on top.
Sprinkle with brown sugar, drizzle with honey, and dollop with butter.
Bake for 20-22 minutes, or until golden and crisp.