Celebrity Chef Laura Calder is in the KITCH sharing her fabulous entertaining tips and recipe ideas using Président Spreadable Brie. Perfect for appetizers, hors d’oeuvres, canapés, or any types of finger foods, this delicious spreadable cheese pairs well with white wines, sparkling wines, and Bordeaux.
Brie and Apple Tart Ingredients:
1 225g Sheet Butter Puff Pastry, Thawed and Laid Flat
1 Tub Spreadable Brie, Softened
2 to 3 Medium Apples, Unpeeled (Royal Gala or Granny Smith)
2 Tbsp Sugar
Rosemary Syrup Ingredients:
2 Tbsp Sugar
2 Tbsp Water
Lemon Juice, Freshly Squeezed1-2 Tsp Rosemary, Finely Chopped (More for Scattering)
Brie and Apple Tart Directions:
Heat the oven to 375°F.
Lay the pastry on a baking sheet, still on its paper. Spread the surface generously with the softened brie. Leave the apples unpeeled and cut into 4 sections, similar to cutting the cheeks of mangos. Thinly slice the apples, chopping until you have enough to cover the pastry. Slightly overlapping, arrange the apples on top of ng the brie, and finish by sprinkling the apples with sugar. Bake until the pastry is puffed up and golden and the apples are soft, about 25-30 minutes.
Syrup Directions:
While the tart bakes, put the syrup ingredients in a small saucepan. Bring to a boil and simmer until the syrup coats a spoon, about 10 minutes, depending on how fast you’re boiling. Keep an eye on it.
Remove the tart from the oven. Drizzle the syrup over the tart using a spoon. Cut into little squares, and serve!