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 minutes mins
Cook Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: puff pastry
Servings: 9 4-inch pastries
- 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!