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Easy Mini Plum Brie Tarts

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.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: puff pastry
Servings: 9 4-inch pastries
Author: Lora


  • 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:
  • 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!