Easy Brie and Jam Puff Pastry Tarts
developed & tested by:
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.
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.
Nutrition
Serving: 1 pastryCalories: 211kcalCarbohydrates: 19gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 14mgSodium: 211mgPotassium: 117mgFiber: 1gSugar: 6gVitamin A: 122IUVitamin C: 4mgCalcium: 33mgIron: 1mg
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