Description
- Elegant individual tarts featuring a flaky pie crust, sweet caramelized onions, tender apples, creamy Brie, and Parmesan, finished with fresh thyme and honey. A perfect sweet and savory treat.
Ingredients
Scale
Pie Crust:
- 1¼ cups (162 g) all-purpose flour
- ½ tsp kosher salt
- ½ cup (116 g) cold salted butter, cubed
- 3–4 tbsp (45–60 ml) ice water
- 1 egg + 1 tbsp (15 ml) water (egg wash)
Filling:
- 3 tbsp (44 g) salted butter
- 1 small yellow onion, thinly sliced
- 2 tsp (10 g) granulated sugar
- Pinch of kosher salt
- ¼ cup (60 ml) dry white wine
- 2 sweet apples, peeled, cored, sliced
- 4 oz (114 g) brie, rind removed, sliced
- ½ cup (50 g) grated parmesan
- 4–6 sprigs fresh thyme, leaves only
- Flaky sea salt + cracked black pepper
- 3 tbsp (45 ml) honey
Instructions
- Make the Crust: In a large mixing bowl, whisk together the all-purpose flour and ½ teaspoon kosher salt. Add the cold, cubed salted butter. Use a pastry blender or your fingers to quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Be careful not to overmix. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and chill them in the refrigerator for at least 1 hour. This chill time is crucial for a tender, flaky crust.
- Caramelize the Onion: While the dough chills, prepare the caramelized onions. Melt 3 tablespoons of salted butter in a large skillet over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until the onions are very soft and translucent, about 5 minutes. Stir in the granulated sugar and a pinch of kosher salt. Continue to cook for another 5-10 minutes. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Reduce the heat to low and continue to simmer and stir occasionally for about 30 minutes, or until the onions are deeply golden brown, very soft, and jam-like. Remove from heat and let cool slightly.
- Shape the Tarts: Preheat your oven to 400°F (204°C). On a lightly floured surface, roll out one of the chilled dough discs to about ⅛ inch (0.3 cm) thickness. Using a 4-inch (10 cm) round cutter or a glass, cut out 9 circles of dough. Gently press each dough circle into the wells of a standard muffin tin or mini tart pans. Prick the bottoms of the dough with a fork to prevent bubbling. Place the tart pans in the refrigerator or freezer for 20 minutes to chill again. While the tarts chill, prepare the egg wash by whisking 1 egg with 1 tablespoon of water. Brush the bottom and sides of each tart shell with the egg wash.
- Fill and Bake: Layer the caramelized onions into the bottom of each tart shell. Arrange the sliced sweet apples over the onions. Place slices of Brie cheese (with the rind removed) over the apples, then sprinkle with grated Parmesan cheese. Bake the tarts in the preheated oven for 20–25 minutes, or until the crusts are golden brown and the filling is bubbly and heated through.
- Serve: Carefully remove the tarts from the oven and let them cool in the pans for a few minutes before transferring them to a serving platter. Garnish each warm tart with a few fresh thyme leaves, a sprinkle of flaky sea salt, and a crack of fresh black pepper. Finish with a generous drizzle of honey over each tart just before serving. Best enjoyed warm.
Notes
- Pie Crust Success: Ensure your butter and water are ice cold for the flakiest crust. Don’t overwork the dough; chill time is crucial.
- Caramelizing Onions: Patience is key! Cooking onions slowly over low heat brings out their natural sweetness and creates that rich, golden color.
- Apple Choice: Use firm, sweet apples like Honeycrisp, Fuji, or Gala that hold their shape well during baking.
- Brie Prep: Removing the rind from the Brie ensures a smoother, creamier melt without any rubbery texture.
- Make Ahead: The pie dough can be made up to 2 days in advance. The caramelized onions can also be made ahead and stored in the fridge.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking, Sautéing
- Cuisine: American / European
Nutrition
- Serving Size: slice (approx. 150g)
- Calories: 415 kcal
- Sugar: 8.3 g
- Sodium: 317 mg
- Fat: 26.7 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0.3 g
- Carbohydrates: 33.3 g
- Fiber: 1.3 g
- Protein: 8.3 g
- Cholesterol: 67 mg
Keywords: Apple Brie Tarts, Honey Tarts, Sweet Savory Tarts, Brie Appetizer, Apple Tartlets, Caramelized Onion Tarts, Easy Tarts, Party Appetizer, Baked Tarts