Ingredients
Method
Prep Oven & Pastry Bases
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Unroll the chilled puff pastry on a lightly floured surface. Cut into 12 equal rectangles (or squares). Use a paring knife to gently score a 1/4-inch border around the edges of each rectangle, taking care not to cut all the way through.
- Prick the center of each rectangle several times with a fork to prevent the centers from puffing excessively.
Assemble Tartlets
- In a medium bowl, toss the thinly sliced apples with lemon juice, maple syrup, cinnamon, and nutmeg until well coated.
- Place a slice of brie cheese in the center of each pastry square within the scored border.
- Fan 3 to 4 spiced apple slices attractively on top of the brie.
- Brush the scored outer pastry borders with the beaten egg wash and lightly sprinkle with raw turbinado sugar for bakery-style sparkle.
Bake, Drizzle & Garnish
- Bake for 18 to 22 minutes until the pastry is puffed and deeply golden-brown, and the brie is melted and bubbling.
- Remove from the oven and let rest on the baking sheet for 3 to 5 minutes.
- Generously drizzle the warm tartlets with raw honey, scatter fresh thyme leaves and toasted chopped walnuts over top, and finish with a delicate pinch of flaky sea salt. Serve warm!