Apfel-Blätterteigtörtchen

Zutaten

• 1 sheet puff pastry
• 1-2 apples, cored + very thinly sliced (amount depends on size of apples and how thinly they're sliced)
• 4 ounces Brie (about half of one standard size wheel), thinly sliced
• 3 tablespoons dried currants (Zante raisins)
• 1 tablespoon cold butter, diced into small pieces
• 1 egg, beaten (optional)
• 2 tablespoons honey or agave syrup
• powdered sugar (optional)

Zubereitung

1. 1

   Preheat oven to 425°F.

2. 2

   Lay puff pastry on parchment paper or a silicone baking sheet. Cut into 9 equal-sized pieces.Tip: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to 1/4" thickness.

3. 3

   Move the parchment paper and pastry dough onto a baking sheet, leaving a space between each piece of pastry. You may need to use two baking sheets.

4. 4

   Use a butter knife to draw a shallow border (about 1/2" wide) along the edge of each piece of dough. Make sure not to cut all the way through the pastry!

5. 5

   Add a single layer of Brie on each pastry, leaving the border empty.

6. 6

   Sprinkle the currants over the Brie, dividing them evenly over each pastry.

7. 7

   Add about 4 slices of apple to each pastry, fanning them decoratively across the cheese and dried currants.

8. 8

   Dot the tops of the pastries with the diced butter.

9. 9

   Use a pastry brush to brush the beaten egg along the pastry borders. Tip: Take care not to let egg drip onto the sides of the tartlets, because it will seal the puff pastry and prevent it from rising.

10. 10

    Bake about 15 minutes, or until the pastry is golden.

11. 11

    Drizzle the honey over the center of the tarts.

12. 12

    Move the tarts to a wire cooling rack, and cool for about 5 minutes. Serve warm. Dust with powdered sugar if desired (optional).

13. 13

    Leftovers: This tart is best eaten right away, but leftovers can be stored in the fridge 1-2 days. To help the pastry crisp up again, pop it back in the oven for 3-5 minutes.