brie and bourbon apple tarts
A little bit sweet, a little bit cheesy, a little bit boozy.
Ingredients
- 2 sheets puff pastry (1 box), softened
- 1/4 cup apricot preserves
- 2 8-oz wheels brie
- 2 medium honeycrisp apples, thinly sliced
- 1/3 cup brown sugar
- 2 tbsp butter, melted
- 1 tbsp bourbon
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 egg, for brushing
- flaky sea salt, to sprinkle
Instructions
- Preheat oven to 425 degrees. Line two large baking sheets with parchment.
- In a large bowl, toss the apples with the brown sugar, melted butter, bourbon, cinnamon, ginger, and cloves.
- Roll out the puff pastry sheets to 1/4 inch thickness. Cut each sheet into 4 rectangles (8 total) and set onto the prepared baking sheets. Spread each with about 2 tsp apricot preserves, leaving 1/2 inch border. Lay two pieces of brie atop (you may need to break the brie slices into smaller chunks). Finish with 3-4 apple slices.
- Brush the border with egg wash and fold each side toward the center. Crimp the edges with a fork to seal. Brush with the egg wash. Place the baking sheets in the fridge for 15 minutes.
- Remove the pastries from the fridge. Bake 15-20 minutes until golden, puffed, and melty. Sprinkle with flaky sea salt and serve warm.
Notes
*To make ahead: Prepare the pastries through step 4. Cover and refrigerate for up to 2 days. When you're ready to serve, uncover and bake as directed.