Hang on a minute.
I have to admit that I hadn’t really planned to make these little tartlets.
Sometimes I end up with these leftovers in my kitchen, fridge and pantry when I’ve been baking and cooking all weekend long. And because I just can’t throw anything away, I will always try to turn them into another delicious and surprising meal the day after. Whether it is a breakfast, lunch, dinner or just a little afternoon snack.
I’m always able to whip something up.
So how did I come up with the idea of these apple and brie tartlets then?
Well I kneaded a portion of pie dough that I made from scratch that day. I wanted to make a couple of sweet apple and dulce de leche pies. However at the end of my baking adventure, I still had some dough left. I put it in another pie tin and baked an extra empty pastry shell with it.
Once it was cooled off, I put it in my pantry under a clean kitchen towel for later.
Apple Tart Recipe with Baked Brie
So what about a delicious filling?
I took a sneak peak in my fridge and uncovered half a chunk of creamy brie cheese. And because I was working with apples for my dulce de leche tartlets anyway, I nicked a couple of slices of that as well.
Sliced apple, fresh thyme and brie cheese. Classic combination but a delicious one. Great as a starter!
Do you love cooking with brie cheese?
Then also check out my red onion soup with brie toast!
- 2 apples
- 3,5 oz brie (100 g)
- 1 ½ cup pastry flour (185 g)
- 4,5 oz unsalted butter (125 g), ice cold and diced
- 1 tsp caster sugar
- 4 sprigs fresh thyme chopped finely
Add the flour, sugar and butter to a blender.
Pulse into a dry crumble. Then add 3 tablespoons of ice cold water.
Pulse until you get a moist dough. Add extra flour if it's too wet or extra water if it's too dry. The dough shouldn't be sticky.
Transfer it to a lightly floured surface. Knead the dough for a minute. Then wrap it up in cling film and let it rest at room temperature for at least 45 minutes.
- Then roll the dough out thinly and coat 4 small tartlet tins with it.
Blind bake the pastry shells in a preheated oven at 356°F (180°C) for 10 minutes until the bottom is more or less cooked through. Let the shells cool. In the meantime peel one apple, core it and dice it up. Divide the diced apple over the pastry shells. Season with a little pepper and salt. Sprinkle with half of the thyme.
Slice the remaining apple into thin strips. Do the same with the brie. Divide the cheese and apple over the shells. Sprinkle with pepper and salt.
Bake the tartlets in the hot oven at 356°F (180°C) for another 10 minutes until the brie has melted nicely. Remove the tins from the oven and let the tarts cool for 5 minutes. Then take them out and place them onto plates. Sprinkle with the remaining chopped thyme. Serve lukewarm.