Apple Brie Tart

Products Used


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. Defrost puff pastry preferably in a refrigerator or according to manufacturer’s directions.
  2. Preheat oven to 375°F.
  3. 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.
  4. Trim edges even and brush edges with a super thin coat of water. Fold edges over to create a border.
  5. 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.
  6. 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.
  7. Peel and core apple. Cut in 4 wedges. Cut each wedge in 6 additional wedges.
  8. 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.
  9. On pre-baked puff pastry scatter onions on bottom. Top with apple slices. Cut Brie in thin slices and place all over.
  10. Return to oven for approximately another 20-25 minutes. Puff pastry is only delicious when properly baked and is no longer doughy.
  11. For glaze, combine balsamic vinegar and sugar in a saucepan. Bring to a boil and turn to a strong simmer.
  12. 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.
  13. 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.
  14. Remaining glaze can be stored in refrigerator and is delicious on salads, grilled tuna, and more. 
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