Go Back
+ servings
Apple brie puff pastry tart with a knife as thanksgiving sides
Print

Red Currant Apple Brie Puff Pastry Tart

 
Servings 6
Author Jacqueline

Ingredients

  • 1 sheet puff pastry
  • 1/2 cup Hero Red Currant fruit spread
  • 1 apple cut into 1/4 inch slices
  • 4 oz brie round cut into 1/4 inch slices
  • 2 sprigs fresh rosemary
  • 1 egg beaten
  • balsamic glaze for drizzling

Instructions

  • Preheat oven to 375 F.
  • Take one sheet of puff pastry and roll out to a rectangle of 15" x 11". Cut in half lengthwise so you have two rectangles that are 15" by 5.5".
  • Take one tart pan and lay your pastry dough in the pan, fitting it in as best you can- it does not have to fit perfectly.
  • Lay half the slices of brie in the bottom of the pastry, then top with apples, slightly overlapping the slices. Top with small dollops of the jam, equaling 1/4 cup. 
  • Strip the leaves from one spring of rosemary. Using a pastry brush, gently brush the edges of the pastry with the egg.
  • Repeat with the second pastry dough and a second pan.Bake in preheated oven for 25-30 minutes, until puffed and golden brown.
  • Remove from the oven and allow to cool for 5 minutes. Remove from pan, drizzle with balsamic glaze, and serve immediately.  

Notes