Rustic Apple Tart with Brie
By: Allen Susser
- 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.