FLUFFY AND CRISPY

PEACH BRIE TARTS

with Ile De France Brie

Recipe
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Tiny in size, but big in flavor these Peach Brie Tarts are a sweet combination of flaky pastry dough, buttery brie cheese and locally sourced yellow peaches.

4 servings

Ingredients list:
  • 1 sheet puff pastry, defrosted at room temperature for 50 minutes
  • 4 tbsp peach preserves
  • 4 oz lle de France brie cheese, thinly sliced into 1/4-inch strips
  • 1/2 Cup Seal the Seasons Michigan Sliced Peaches, thinly sliced into wedges
  • 1 Seven Sons Pasture-Raised Large Grade A egg
  • 1 tbsp raw or turbinado sugar
  • 2 tbsp Bee Raw Florida Orange Blossom honey
  • 2 tsp fresh thyme, finely chopped
  • 1 tsp Natalie‚Äôs Orchid Island Lemon juice

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
  2. Lay out the puff pastry sheet on a clean surface. Cut in half, horizontally and vertically, to create 4 squares. Transfer to a parchment lined baking sheet.
  3. Spread 1 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.
  4. 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 the oven and bake for 18-20 minutes, or until edges of the puff pastry are golden and crisp.
  5. While tarts are baking, combine honey, thyme, and lemon juice in a small bowl. Drizzle tarts with honey/thyme mixture right before serving.
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