Palette Palate

Rustic Apple Tart with Brie

By: Allen Susser

Serves 6

  • 2 lge  Pink Lady apples, peeled, sliced
  • 3 tbls   Orange Blossom honey
  • 2 tbls  sliced almonds
  • 1 tsp  minced fresh ginger
  • 2 sheets  prepared puff pastry dough
  • 2 tbls  milk
  • 2 tbls    raw natural sugar
  • 6 oz   brie, cut in wedges

The Dough:  Preheat the oven to 375 degrees.  Remove 2 sheets of dough from the refrigerator and let stand for 5 minutes. Cut each sheet into 3 each x 6-inch-diameter rounds and place the rounds on a parchment paper-lined baking sheet.

The Filling: In a medium bowl, mix together the apples, honey, almonds and ginger.  Arrange the apple slices on each of the pastry rounds, leaving a 1-inch border. Fold the edges of the pastry over, pleating as you go. Brush the pastry dough with milk and sprinkle with remaining raw sugar.

The Tarts: Bake for 10 minutes, or until the edges of the pastry begins to brown. Carefully remove from oven and decoratively arrange the slices of brie. Return the tarts to oven for 3-4 minutes until the cheese has melted and golden brown.