Make this tart as large or small as you wish. I was using some left over puff pastry so went with the size that I had. To make things easy there are no quantities given. You simply need enough brie slices to cover the base of the tart and enough apple and fig slices to cover the top.
Ingredients
Ready rolled puff pastry
Brie
Apples plus a little lemon juice
Figs
Honey
Beaten egg to glaze the pastry (optional)
Method
Cut the brie into thin slices approximately 1 cm thick. You can leave the rind on.
Slice apples thinly across their diameter and sprinkle with lemon juice to prevent discolouring.
Cut the figs into slices, across their diameter.
Heat the oven to 175 C.
Score a 2 to 3 cm border round the edge of the pastry.
Place on a baking sheet and bake for ten minutes. Lightly push down the area of pastry within the border.
Cover the base with brie slices, then arrange the apple and fig over the top. Drizzle some honey across the top.
Brush the border of the tart with beaten egg (if using).
Bake for 15 minutes or until the apples are softened.
Before serving, drizzle more honey over the top.
Ingredients
Ready rolled puff pastry
Brie
Apples plus a little lemon juice
Figs
Honey
Beaten egg to glaze the pastry (optional)
Method
Cut the brie into thin slices approximately 1 cm thick. You can leave the rind on.
Slice apples thinly across their diameter and sprinkle with lemon juice to prevent discolouring.
Cut the figs into slices, across their diameter.
Heat the oven to 175 C.
Score a 2 to 3 cm border round the edge of the pastry.
Place on a baking sheet and bake for ten minutes. Lightly push down the area of pastry within the border.
Cover the base with brie slices, then arrange the apple and fig over the top. Drizzle some honey across the top.
Brush the border of the tart with beaten egg (if using).
Bake for 15 minutes or until the apples are softened.
Before serving, drizzle more honey over the top.