Apple Brie Tart
- One half package puff pastry (10 x 15-inch sheet)
- 1 medium onion
- 1 tablespoon olive oil or unsalted butter
- Salt and pepper as needed
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 1 large Granny Smith apple
- 1 tablespoon unsalted butter
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 3-5 ounces brie (depending on your preference)
- 1/4 cup walnuts
- 1/8 cup pistachios
- 1 teaspoon fresh oregano or a sprinkle of dried oregano
- A sprinkle of coarse sea salt
Homemade Balsamic Vinegar Glaze
- 1 1/2 cups good quality balsamic vinegar
- 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- Defrost puff pastry preferably in a refrigerator or according to manufacturer’s directions.
- Preheat oven to 375°F.
- Gently unfold puff pastry sheet onto a cold work surface. Roll it slightly thinner until it measures about 12 x 15 inches. Place it on a parchment-lined cookie sheet. Do not use an insulated cookie sheet, as puff pastry bakes best on a standard cookie sheet.
- Trim edges even and brush edges with a super thin coat of water. Fold edges over to create a border.
- Excluding border, prick puff pastry all over using a fork. Place in oven for about 20-25 minutes. During baking process, pricked bottom will still puff up way too much; therefore, prick with a fork or tip of a paring knife several times during baking.
- Meanwhile, sauté onion in olive oil or butter until light caramelization is obtained. Season with salt and pepper and 1 teaspoon of sugar. Toss for a few more minutes and remove from heat. Transfer on a plate.
- Peel and core apple. Cut in 4 wedges. Cut each wedge into 6 additional wedges.
- Place butter and 1 tablespoon of sugar in a sauté pan along with apple slices. Heat on medium while turning a few times until al dente. About 5 minutes. Remove from heat.
- On pre-baked puff pastry scatter onions on bottom. Top with apple slices. Cut Brie in thin slices and place all over.
- Return to oven for approximately another 20-25 minutes. Puff pastry is only delicious when properly baked and is no longer doughy.
- For glaze, combine balsamic vinegar and sugar in a saucepan. Bring to a boil and turn to a strong simmer. Cook mixture until it starts to thicken and thinly coats bottom of saucepan when pan is tilted. Reduce to slightly less than 1/2 cup. Time will depend on type of heat source and pan.* Glaze can be thinned out with a few drops of water.
- Remove puff pastry from oven and scatter walnuts and or pistachios on surface. Drizzle with balsamic vinegar glaze/reduction and sprinkle with oregano and coarse sea salt.
- Remaining glaze can be stored in a refrigerator and is delicious on salads, grilled tuna, and more.
- The recipe makes extra balsamic glaze, but don't be tempted to half the recipe. When making a very small amount of balsamic glaze, it is easy to burn it once it is near glaze consistency. Just save your extra and store it in the refrigerator for up to 2 weeks. Balsamic glaze is delicious on vanilla ice cream, strawberries, cooked chicken, or grilled tuna.
- Cook time for the glaze will depend on the type/thickness of the pan used and the heat source. Gas cooks slower than induction, and most electric is slower than gas.