Mini Peach Brie Tarts
These peach brie tarts are a sweet combination of fluffy, crisp pastry dough, soft brie, and the best of seasonal yellow peaches.
Recipe Updated: August 28, 2022
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To Make These Mini Peach Brie Tarts..
Start with your choice of puff pastry. I use fillo factory or pepperridge farm brand. They both have a great puff pastry product. I defrost 1 sheet of puff pastry at room temperature for 50-60 minutes. Typically, a box has 2 sheets. I save the other sheet for another time since I am only making 4 squares. If you are doubling the recipe to make for 6-8 people, use both sheets of puff pastry.
While the puff pastry is defrosting, I thinly slice the peach and the brie cheese.
Once the puff pastry is defrosted, it is cut in half, horizontally and vertically. They are arranged on a parchment lined baking sheet. To score the pastry dough, I use a knife to cut a shallow ½-inch border along the edges of each pastry square, making sure to not cut all the way through. This will help the edges rise when baking.
Spread a spoonful of peach preserves on each individual puff pastry square, avoiding the edges. Arrange 2-3 slices of brie over the preserves followed by 2-4 peach slices.
Brush the edges with an egg wash and sprinkle with raw or turbinado sugar. Then, bake until edges are crisp and golden. While pastry squares are baking, combine honey, lemon juice, and thyme and drizzle the tarts when they come out.
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If you make these Mini Peach Brie Tarts, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Mini Peach Brie Tarts
These peach brie tarts are a sweet combination of fluffy, crisp pastry dough, soft brie, and the best of seasonal yellow peaches.
Ingredients
- 1 sheet puff pastry, defrosted at room temperature for 50 minutes
- 2 tbsp peach preserves
- 4 oz brie cheese, thinly sliced into 1/4-inch strips
- 1 peach, thinly sliced into wedges
- 1 egg
- 1 tbsp raw or turbinado sugar
- 2 tbsp honey
- 2 tsp fresh thyme, finely chopped
- 1 tsp lemon juice
Instructions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
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Lay out puff pastry sheet on a clean surface. Cut in half, horizontally and vertically, to create 4 squares. Transfer to parchment lined baking sheet.
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To score the pastry dough, use a knife to cut a shallow ½-inch border along the edges of each pastry square, making sure to not cut all the way through. This will help the edges rise when baking.
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Spread ½ tbsp of peach preserves on each individual pastry square. Arrange 2-3 slices of brie over the preserves. Arrange 2-4 slices of peach over the brie.
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Beat egg and 2 tbsp of water in a small dish. Brush edges of puff pastry with egg wash. Sprinkle edges with raw sugar. Place into oven and bake for 18-20 minutes, or until edges of puff pastry are golden and crisp.
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While tarts are baking, combine honey, thyme, and lemon juice in a small bowl. Drizzle tarts with honey/thyme mixture right before serving.
Recipe Notes
Store any remaining tarts in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven as needed.
