My Easy Mini Plum Brie Tarts are a delicious combination of sweet plum slices over melted brie cheese, on top of fluffy and crisp puff pastry dough. Topped with a drizzle of honey and fresh thyme, these tarts are perfect for a brunch or even for breakfast.
These plum and brie puff pastry tarts are really easy to make! The hardest part may be slicing the plums. But honestly, the hardest part is just waiting for them to bake up! They smell incredible while they’re in the oven.
Are you planning a special Mother’s Day brunch? Make these gorgeous tarts!
Baking with store-bought puff pastry is a breeze! One of our most popular recipes are these pastelitos de guayaba-Cuban guava pastries or this amazing appetizer, baked brie in puff pastry. What can I tell you, brie is the perfect cheese to pair with puff pastry!
The brie melts away and the plum slices get so soft and tender. The plums just nestles into the gooey brie cheese, and is wrapped in the crisp and buttery puff pastry. It is truly divine!
If you are lucky enough to have an abundance of juicy plums in season, this dessert is easier to make than a pie. You just need store-bought puff pastry. You could make your own puff pastry dough, but there are so many excellent, ready made puff pastry brands to choose from.
I made these delightful tarts with plums and also with pluots. Usually around the beginning of May, I’ll find the first varieties, and they are irresistible. But this is a dessert you can make with peaches or end of summer and fall, with plums.
What are pluots?
The pluot is a new addition in the world of produce and it is a combination of an apricot and plum. It definitely tastes more like a plum (it is 75% plum and 25% apricot), and is absolutely delicious!
You may also see them called:
When are pluots in season?
They grow in California and are in season from mid May to September-early October. Some varieties come from Chile.
How do you pick your pluots?
Just like selecting any stone fruit, look for plums that are firm, and nice and plump. Avoid the green ones (unless that is the color of the variety). Once they are totally ripe, they’ll last 3-4 more days (in the refrigerator).
Perfect snack for when you need something a little sweet and to pack in a lunchbox. Use them in a sweet or savory recipe.
What ingredients are in plum brie tarts?
Here is all you need to make these incredible tarts (full recipe is below)
- puff pastry
- peach preserves
- brie cheese
- plums (or pluots)
- raw or turbinado sugar
- fresh thyme
How do you make plum brie tarts?
Gather all your ingredients together (I forgot to take a photo of the fruit).
I usually use Pepperidge Farm puff pastry brand (I haven’t had good luck finding it recently and so I ended up using a brand made with butter. I have to say I prefer the Pepperidge Farm brand made with oils and is considered vegan).
Let the puff pastry sheet defrost at room temperature for about 20-30 minutes (depends on how hot your kitchen is. Mine was very hot the day I made these, and the sheet was ready to work with in less than 20 minutes).
If the sheet defrosts too much, chill it again in the refrigerator for a few minutes. Save the 2nd sheet to make another dessert.
If you need to double the recipes, use both sheets and double the rest of ingredient list.
When the puff pastry defrosts, prep the plum and brie cheese slices.
Cut the puff pastry in half, horizontally and vertically and place it on a parchment lined baking sheet (I sprayed the sheet with baking spray).
Spread preserves in the middle of the puff pastry squares. Try to stay away from the edge of the pastry. Start to place brie slices over the preserves. You could fit 2-3, depending on how big your slices are. Then begin to place the plum slices over the brie.
Beat the egg and brush the edges of the pastry squares. Sprinkle on a little bit of turbinado sugar on the edges.
Bake until the tarts are golden, puffy, and crisp.
While they are baking, combine the honey, lemon juice, and fresh thyme. As soon as they are ready, drizzle on the honey mixture.
Could I serve ice-cream with these tarts?
Yes, a nice scoop of ice-cream would be lovely or even some whipped cream (fresh or store-bought is fine).
Can I double this puff pastry recipe?
Yes, you can double it and it will serve 8 people.
Is this puff pastry recipe vegan?
No, the tarts have brie cheese (and I used a butter based puff pastry). To make it vegan, leave out the cheese (or use a vegan brie) and use an oil based puff pastry brand.
How to store leftovers?
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. Heat up the tarts on a cookie sheet in the oven on 325F for 10 minutes, or until the cheese warms up again, or heat in a microwave.
Seriously, look at how gorgeous these tarts are.
So very simple to make. A truly no-fuss and impressive dessert.
The honey drizzle on top is essential. You could use whatever type of honey you have on hand. I used a local orange blossom honey.
Some other stone fruit dessert recipes to enjoy:
- Gluten-Free Peach and Blueberry Cake
- Vegan Peach Polenta Cake
- Skillet Peach Cobbler
- Fresh Plum Quick Bread
Just a quick request: if you enjoyed these easy mini plum brie tarts as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
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Easy Mini Plum Brie Tarts
- 1 sheet puff pastry thawed but chilled
- peach (or apricot) preserves about 1 tablespoon per tart slice
- 4 ounces brie cheese cut into ¼ inch slices
- 3 small to medium plums pitted and sliced 1/4 inch thick
- Egg wash:
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons turbinado or any course sugar
- Honey mixture:
- ⅓ cup honey
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon freshly squeezed lemon juice
- Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Lay out puff pastry sheet on a lightly floured surface. With a rolling pin, gently roll out the pastry to a sheet 12x12-inches. Cut into 9 (4-inch) squares. Transfer the pastry squares to the parchment lined baking sheet.
- Spoon on about 1 tablespoon of preserves on each square (not touching the pastry edges).
- Start to arrange 2-3 brie slices (depends on how big your slices are) on top of the preserves.
- Layer on 2-3 plum (or pluot) slices on top of the brie slices.
- Make the egg wash by beating the egg and water in a small bowl. Brush egg wash over the border of each pastry. Sprinkle a little sugar evenly over the border.
- Bake for 25-30 minutes or until the edges have puffed and are golden brown and crisp. The brie will melt and may spread over the pastry.
- While the tarts are baking, combine the honey, lemon juice, and fresh thyme.
- Let tarts rest a few minutes on the baking sheet.
- When ready to serve, drizzle on the honey-thyme mixture.
- Best served warm. Enjoy!