These peach brie tarts are a sweet combination of fluffy, crisp pastry dough, soft brie, and the best of seasonal yellow peaches.
- 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
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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.
Store any remaining tarts in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or oven as needed.