Ingredients:

  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (60ml) honey
  • 1 tbsp (12g) brown sugar
  • 2 medium (300g) Granny Smith apples, thinly sliced into half-moons
  • 1 sheet (250g) frozen puff pastry, thawed
  • 8 oz (225g) Brie cheese, chilled and sliced into 1/2-inch thick rounds
  • 1 large (50g) egg, beaten
  • ½ tsp (1g) flaky sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper.
  2. Create 10 small pools of the melted butter, honey, and brown sugar mixture, spaced evenly apart on the parchment.
  3. Arrange 3-4 apple slices in each pool, shingling them slightly to create a neat circle.
  4. Place one thick slice of chilled Brie directly on top of the apple slices.
  5. Roll out your puff pastry and cut it into 10 squares (approximately 3x3 inches).
  6. Gently press the pastry square over the Brie, tucking the edges slightly under the cheese to seal the pocket.
  7. Brush the top of each pastry with the beaten egg wash.
  8. Bake for 10-12 minutes, or until the pastry has puffed significantly and is a deep golden brown.
  9. Remove from the oven and let them rest for 2 minutes to allow the sugars to set.
  10. Carefully slide a spatula under each tart and flip them over quickly.
  11. Sprinkle immediately with flaky sea salt while the glaze is still tacky.