Homemade caramelized onions are combined with gooey cheese & fruity jam in these flaky Brie and jam puff pastry tarts. These appetizers look elegant but couldn't be easier to pull off in under an hour.
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These Brie and Jam Tartlets Are Why I Always Keep Puff Pastry in My Freezer
I love using puff pastry because it looks like I spent hours in the kitchen, but it's actually my secret to last-minute appetizers (I'm looking at you, pear and blue cheese tarts!) And since Brie + jam are already best friends, it was a no brainer to add caramelized onions to the party! The sweet-and-savory combo is such a classic, similar to my German apple & onion pie.
I initially tested this recipe on a baking sheet and while it worked out pretty well, I think turning them into little puff pastry cups in a muffin tin helps contain the fillings. And as for the jam, I love using fig jam for a unique flavor, but any thick, sweet jam works.
Let's Gather Our Ingredients: Brie cheese, puff pastry, onion, salt, pistachios, butter, and jam.
Welcome to My Kitchen - Let's Bake Pastries!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Peel & thinly slice the onion.
2. Caramelize on the stove.
3. Roll out the puff pastry.
5. Roll out each square a little thinner & arrange in a muffin tin.
7. Top with caramelized onions.
9. Bake until golden and puffed up.
4. Cut it into 12 squares.
6. Fill each pastry with Brie cheese and a spoonful of jam.
8. Sprinkle chopped nuts on top.
10. Cool a few minutes & enjoy!
Tips I Learned While Developing this Recipe
- Brie: I don't peel the rind off Brie cheese, since it adds extra flavor & softens in the oven.
- Onions: To avoid the onions from burning in the oven, make sure they aren't sticking up out of the muffin cups.
- Jam: In testing, I found it's important not to add too much jam. Just a teaspoon is enough to add a sweet flavor without making the pastry too moist.
Easy Brie and Jam Puff Pastry Tarts
Equipment
Ingredients
- 2 Tablespoons unsalted butter
- 1 large yellow onion, peeled and thinly sliced (about 3 cups)
- ½ teaspoon kosher salt
- ½ package puff pastry (one sheet or about 8½ ounces, thawed in the fridge)
- 4 ounces Brie cheese
- ¼ cup fruit jam (of your choice, such as strawberry, blueberry, or fig)
- ¼ cup pistachios, finely chopped
Instructions
- Melt the butter in a large pan on medium-low heat. Add the sliced onions and salt and cook, stirring often, until they're softened, golden, and caramelized, after about 20 minutes.
- Preheat the oven to 375°F. Grease a muffin tin or line it with muffin liners.
- Unfold the thawed, cold puff pastry on a lightly floured surface. Use a rolling pin to gently roll it out until the folds and any tears are sealed together, and it's about ¼ cm thick, or roughly 32 cm x 24 cm.
- Use a sharp knife or pizza cutter to cut the dough into 12 squares, each 8 cm x 8 cm. Roll out the dough a bit more so all four sides of the square reach the top of each cup in the muffin tin, then transfer each square to the muffin tin.
- Place about one tablespoon of Brie cheese in the center of each, and spoon one teaspoon of jam on top. Divide the caramelized onions on top of each pastry, and sprinkle with the chopped pistachios.
- Bake for 15 to 17 minutes until the puff pastry is puffed up and golden. Cool for a few minutes, then remove from the muffin tin. Enjoy!
Notes
- Reheating: I avoid the microwave & reheat my pastries in the oven at 350°F for about 5 minutes to keep them crispy.
- Puff Pastry: When I work with frozen puff pastry, I set the box in the fridge to slowly thaw overnight. Then I work as quickly as possible to prevent it from warming up too much, which can prevent it from puffing up in the oven.
- Avoid a Soggy Bottom: Remove the pastries from the muffin tin as soon as they are cool enough to handle, because if they sit too long, they'll start to become soggy.
Heidi | The Frugal Girls
Such a crowd-pleaser! So easy to prep, but they look SO fancy! Thank you for another amazing recipe!
Carissa Erzen
Hi Heidi, I'm so glad to hear that! I love a fancy app that is secretly so easy to prep. (: