Upside Down Apple & Brie Puff Pastry Tarts

upside down apple and brie puff pastry tart.

Active Time:

15 mins

Total Time:

40 mins

Servings:

6 tarts

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These gorgeous fruit and cheese tarts have all the warm, gooey comfort of a classic baked brie in a crave-able, handheld pastry. Inspired by a viral baking trend, these easy appetizers have a sweet and spicy finish to make them extra impressive—and perfect for the holidays. They’re incredibly easy to assemble, yet they have an upscale and unforgettable flavor your guests will love.

What Are Upside Down Puff Pastry Tarts?

Unlike most tarts where the dough is baked on the bottom of a pan and filled, these upside-down puff pastry treats are cooked with the pastry on top to achieve maximum crispiness and puffiness. All of the fruity sugars get crisp and caramelized under the puff pastry, revealing a glossy, golden crust when you flip the tarts off the pan.

There are so many elements going on in this tart filling—crispy and creamy, sweet and spicy, rich and herbaceous—yet they all come together beautifully. And to top it all off, the buttery, flakey puff pastry seals in every flavor to create little envelopes of deliciousness.

“This is magic, honestly,” said recipe developer Julia Levy. “The buttery pastry and rich cheese mellow out the extra-hot honey, but that little bit of heat is so, so nice. *Chef's Kiss.*"

Test Kitchen Tips

To keep the puff pastry optimally crispy, serve the tarts the day of. However, you can prepare the fig mixture up to two weeks in advance.
To help with portioning the fillings, draw a 2x3-inch rectangle on your parchment paper, then flip the parchment over and use the lines as a stencil for where to spread the fig mixture.
Keep your apples in stacks as you slice them so it's easy to make a pretty, cascading design for the top of your tart.
You can swap in any fruit and cheese combo that you think, whether you prefer blue cheese and pears or goat cheese and peaches.

Editorial contribution by Annie Campbell

Ingredients

1/4 cup fig jam (such as Dalmatia) (from 1 [8.5-oz.] jar)
1 1/2 tablespoons extra-hot hot honey (such as Mike’s)
1/2 teaspoon chopped fresh rosemary, plus more for garnish
1 medium (7 1/4-oz.) Gala apple, unpeeled and sliced lengthwise into 1/8-in.-thick slices
3 ounces Brie, sliced into 12 (1/8-in.-thick) slices
1 frozen puff pastry sheet, thawed (from 1 [17.3-oz.] pkg. of 2)
1 large large egg, lightly beaten

Directions

Gather all ingredients. Preheat oven to 400°F. Line a baking sheet with parchment paper.

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Stir together fig jam, hot honey, and rosemary in a small bowl.

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Spread 6 teaspoonfuls of the fig mixture into 6 (3- x 2-inch) rectangles onto the parchment paper (using 1 teaspoon for each rectangle) spacing about 2 inches apart.

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Shingle about 7 apple slices over each fig mixture rectangle, and place 2 Brie slices over apples.

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Using your hands, lightly press out the puff pastry sheet; cut into 6 (3 1/4- x 4 1/2-inch) rectangles, and prick pastry rectangles all over with a fork.

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Place 1 pastry rectangle over each fig-apple-Brie rectangle, stretching gently if necessary, and press down to seal in the fruit.

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Brush each pastry rectangle with egg.

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Bake in preheated oven until golden brown and flaky, about 25 minutes, lightly covering with foil after 16 minutes.

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Serve immediately, drizzled with more fig mixture and sprinkled with more rosemary, if desired.

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Nutrition Facts (per serving)

357	Calories
20g	Fat
36g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 357
% Daily Value *
Total Fat 20g	26%
Saturated Fat 5g	25%
Cholesterol 45mg	15%
Sodium 209mg	9%
Total Carbohydrate 36g	13%
Dietary Fiber 1g	5%
Total Sugars 14g
Protein 7g	14%
Vitamin C 1mg	1%
Calcium 40mg	3%
Iron 1mg	8%
Potassium 103mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.