I made this simple tart because it sounded divine – and it might have been had I been able to make it fresh. Unfortunately, I had a dish I had to cook at a much lower temperature right before this was meant to be served, so I decided to cook it earlier at 400F, and then just reheat it before serving. This wasn’t a truly successful endeavor, as the bottom of the pastry burned. Fortunately, it was very easy to scrape off. In any case, I wouldn’t recommend making it in advance. I would, however, try to make it again – when I can eat it right away.
- 1 sheet puff pastry
- 10 oz Brie, thinly sliced
- 1 Golden Delicious apple, cored and thinly sliced
- 2 tsp honey for dripping
- 2 Tbsp sliced almonds
- 2 Tbsp pomegranate seeds (optional)
Preheat oven to 400F
Place the puff pastry on a large sheet of parchment and roll into a 10″ x 12″ rectangle. Crimp the sides, forming an elevated border.
Place the brie slices on the puff pastry sheet and then cover with the apple slices. Transfer parchment with the tart to a baking sheet. Bake until golden brown, about 30-35 minutes.
Drizzle with the honey and sprinkle almond slices on top. Top with pomegranate seeds if using.
Based on Lauren Conrad’s recipe at Good Housekeeping.