Upside Down Apple Tarts with Puff Pastry

Chef: Lisa Johnson 

Course: Dessert

Servings: 6

Ingredients

• Honey
• Granny Smith Apples – thinly sliced
• Soft ripened brie
• Puff Pastry Dough Sheets
• Egg and Water – to create egg wash
• Fresh Rosemary – to garnish
• Baking sheet with Parchment paper

Instructions

• Step 1

Preheat oven to 200° C. Line two, rimmed baking sheets with parchment paper.

• Step 2

Unroll the first puff pastry sheet on a lightly floured surface. Roll out slightly with a rolling pin to get rid of the deep creases.

Cut each sheet into six rectangles.

• Step 3

Drizzle one tablespoon of honey onto the parchment paper in six equally spaced spots. Spread to create a thin layer.

• Step 4

Arrange four to five apple slices in a thin layer on top of the honey. Top with a thin slice of brie.

• Step 5

Place the puff pastry rectangle on top of the apples, brie and honey. Gently press down on the edges to seal.

Brush the egg wash (egg mixed with one tablespoon of water) evenly over each puff pastry rectangle.

• Step 6

Bake in preheated oven for 15 to 20 minutes, until the puff pastry is puffed up and golden brown.

Repeat the process with the second baking sheet while the first sheet is baking.

• Step 7

Remove from the oven with oven mitts and place on a cooling rack to cool for a few minutes. Carefully flip the tarts over on the baking sheet or onto a serving plate.

Serve sprinkled with chopped, fresh rosemary.