Apple Brie Tart
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 and 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 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 sugar. Toss a few more minutes and remove from heat. Transfer on a plate.
- Peel and core apple. Cut in 4 wedges. Cut each wedge in 6 additional wedges.
- Place butter and 1 tablespoon 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 always be thinned out later 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 refrigerator and is delicious on salads, grilled tuna, and more.