A cross between sweet and savoury, these apple tartlets are wrapped in a flaky puff pastry, and filled with soft baked local apples, creamy Brie and crunchy walnuts.
- 1 sheet puff pastry, thawed as instructed on the package
- 1 cup (125g) local apples, diced small (I used Royal Gala, but any local variety that holds its shape when baked works)
- 1/3 cup (40g) walnuts, chopped small
- 2 tbsp (20g) brown sugar
- 1/4 tsp ground cinnamon
- 2 oz Brie cheese, cut into 12 pieces
- flour for dusting and rolling
- Preheat oven to 375F and position a rack in the lower third of oven. Set aside a mini muffin pan.
- In a small bowl, mix together the apples, walnuts, brown sugar and cinnamon. Set aside.
- Lightly flour your work surface and roll out the puff pastry sheet to just over 9×12″. Trim the edges and cut out 12 – 3×3″ squares. Fit the squares into the muffin pan.
- Drop a piece of Brie cheese in each pastry cup. Divide the apple filling into the 12 cups.
- Bake for 15-20 minutes or until bubbling and golden brown. Let cool for 5-10 minutes and serve warm.
Leftovers stored in an airtight container at room temperature for a day or in the fridge for up to 3 days. Reheat in a toaster oven at 350F for 3-5 minutes or until warm and crispy.
- Category: appetizer, snack
- Method: bake
- Cuisine: American
Keywords: apple tartlet recipe, savory apple recipe, apple and cheese mini pie