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.
Servings: 9 4-inch pastries
Ingredients
- 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
Instructions
- 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!