Apple and Brie Tart
Apple and Brie Tart
apple brie tart 2

A few weeks ago my friend Michelle and I started getting together at my place on Friday nights to have a few drinks and sharpen our Domestic Diva skills. We find a recipe or two, go shopping for the ingredients, come back and cook and drink until my husband decides it’s a safety hazard to have two drunk women near open flame and sharp objects. Recently we went to the store, but had forgotten to add the ingredients for one of the items we were dying to make. Thanks to Pinterest’s mobile app and Bloghungry we found a great alternative. Apple and Brie Tarts!

These things are like little single serve apple pies. It’s taken me a few times to figure out how to make them just right, but I’m pretty sure I’ve mastered it. Heed my words Domestic Divas in training.

If you want to learn how to create more delightful treats, some online classes offer baking and pastry making lessons.

Here’s a list of the ingredients and directions from the Bloghungry site. Pretty simple, right?

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided
1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.


I’m pretty sure they just made up the measurements for this stuff. It also took me a few tries to figure out how to cut the apple best so that it fit inside the square of puff pastry. For the record, core the apple, slice it from the stem down into quarters, then thinly slice each quarter. You can also use any type of apple you want, it doesn’t have to be the green ones. I am a big fan of the honeycrisps and fuji apples. Forget the tablespoons and teaspoons for the sugar, butter, and cinnamon. And if you want to feel a little less guilty, use only the eggwhite. I know that’s a bit like ordering a small diet soda with your extra large McDonald’s value meal, but I think it tastes better with only the white. Also, if you are Betty Crocker challenged like me, the puff pastry is on the same freezer aisle as frozen pie.

I flowered my cutting board and unfolded my puff pastry. I didn’t bother using the rolling pin to roll it out because I don’t actually own a rolling pin. I cut it into fours and sprinkled cinnamon all over them. I stacked the apples, a good sized slice of brie, enough brown sugar to cover both, and a small pat of butter on top. Then I sprinkled more cinnamon over everything because I love cinnamon.

It's mine! All mine!!

I want to take a moment to point out why I stacked my ingredients differently than the original recipe. See, I believe that the stuff that melts should go on top, that way as it melts the flavors mingle with one another and everything soaks into the apple without the pastry beneath it getting all soft on the bottom. When you build anything, you want to make sure it has a firm foundation, the same is true in baking.

Once you’ve covered your pastry in deliciousness, fold it up. If you have even basic origami skills, it will help here. The picture at the top shows it folded neatly across as if the apples were a baby wrapped in a warm swaddling cloth. I think that’s ridiculous. I don’t want any of my tasty filling spilling out. So, I fold all the edges in and pinch them shut then brush with egg white (and sprinkle with more cinnamon).

Place in glass baking pan and bake for 15-20 minutes, checking and turning half way through. I used the glass pan rather than a standard sheet pan because I found that the tarts are a little more chewy like warm apple pie instead of crispy and flaky. It’s all a matter of preference though.

If you decide to make these let me know! I’d love to see pictures of your concoctions and what you think works best!


Camicia Bennett: Founder of The Well Written Woman, Florida Native and cerebral creature, she loves her husband, yoga, red wine, potty humor, swearing superfluously and putting hats on her dog. If given her druthers she’d be surfing the web and writing randomness from someplace sunny and tropical whilst sipping her favorite vino. Oh wait, that’s exactly what she does.You can find her tweeting incessantly or randomly sharing her own brand of slightly pretentious propaganda at her personal blog



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