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Puff Pastry Brie & Apple Tarts

Flaky puff pastry, creamy brie, cinnamon-sweet apples, crunchy walnuts, and a little rosemary come together in these easy Puff Pastry Brie & Apple Tarts. Drizzle them with honey or maple syrup and serve warm for a cozy little appetizer, brunch treat, or snack that looks considerably fancier than the amount of work involved. Yield: 6 tarts Prep Time: 10 minutes Cook Time: 20–25 minutes Total Time: 30–35 minutes Category: Appetizer Method: Baking
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Ingredients Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 4 ounces brie cheese rind on or removed
  • 1 medium apple such as Honeycrisp or Gala
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter melted
  • 2 tablespoons chopped walnuts
  • 1 teaspoon chopped fresh rosemary or a light sprinkle of dried rosemary
  • Honey or maple syrup for serving, optional

Method
 

  1. Preheat the oven. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
  2. Prepare the puff pastry. Place the thawed puff pastry on a lightly floured surface. Gently roll it just enough to smooth out the seams and even out the pastry. Cut into 6 equal squares. Rectangles are also acceptable because we're making tarts, not taking a geometry exam.
  3. Prepare the apple. Core the apple and cut it into thin slices. Place the slices in a small bowl and toss with the brown sugar, cinnamon, and melted butter until evenly coated.
  4. Assemble the tarts. Place a small piece of brie in the center of each puff pastry square. Arrange a few apple slices over the brie.
  5. Gently fold the corners or edges of the pastry inward slightly, leaving the center exposed. Sprinkle each tart with chopped walnuts and rosemary.
  6. Bake. Bake for 20–25 minutes, or until the puff pastry is puffed and deeply golden and the brie is soft and melty.
  7. Finish and serve. Remove the tarts from the oven and let them cool for a few minutes. Drizzle with honey or maple syrup, if desired, and serve warm.

Notes

Best apples: A crisp, slightly sweet apple works beautifully here. Honeycrisp and Gala are both great choices, but use whatever sturdy apple happens to be rolling around your crisper drawer.
Brie rind: There's no need to remove the rind unless you prefer the texture without it. Either way works.
Keep your puff pastry cold: Puff pastry gets its glorious flaky layers from cold butter creating steam in the oven. If your pastry becomes very soft or warm while you're assembling the tarts, pop the baking sheet into the refrigerator for 10–15 minutes before baking.
Walnuts: Feel free to leave them off if nuts aren't your thing. The tarts will still be delicious.
Serving: These are best served warm, when the pastry is crisp and the brie is wonderfully gooey. A little honey makes them lean savory-sweet, while maple syrup nudges them straight into cozy fall territory.