These apple-and-Brie puff pastries take the fuss out of making a party-worthy appetizer by layering the ingredients upside down, molding the puff pastry over the filling, then inverting them after they’re done baking. A sprinkle or sprig of fresh thyme completes the look of this easy appetizer. Brown mustard is tangy and slightly sweet, but whole-grain mustard will work well too.
Apple & Brie Upside-Down Tarts Recipe
These apple-and-Brie puff pastries take the fuss out of making a party-worthy appetizer by layering the ingredients upside down, molding the puff pastry over the filling, then inverting them after they're done baking. A sprinkle or sprig of fresh thyme completes the look of this easy appetizer. Brown mustard is tangy and slightly sweet, but whole-grain mustard will work well too.
Ingredients
- 6 teaspoons spicy brown mustard
- 1 large Honeycrisp apple or other sweet apple cut into 24 thin slices
- 12 thin slices Brie cheese divided (2.5 ounces)
- 1 tablespoon fresh thyme leaves plus more for garnish
- 1 sheet puff pastry thawed and cut into 6 equal pieces
- 1 large egg beaten
Instructions
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
- Spread 1 teaspoon mustard in each of 6 evenly spaced areas on the baking sheet. Top each smear of mustard with 4 shingled apple slices. Top each apple pile with 2 slices Brie; sprinkle each pile with thyme. Roll out puff pastry pieces to fit over the filling, (about 4-inch squares). Press the puff pastry pieces around each filling mound; the edges should be touching the parchment. Brush the tops with egg.
- Bake until nicely browned, 20 to 25 minutes. Let stand for 5 minutes before serving. Invert the pastries and garnish with thyme, if desired.
Notes
Equipment:
Parchment paper
