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.