Caramel Apple and Brie Puff Pastry Christmas Tree Tartlets
These festive tartlets are cut from puff pastry into Christmas tree shapes, spread with soft brie and topped with thin cinnamon-sugar apple slices. A drizzle of caramel sauce after baking adds a sweet, glossy finish that pairs well with the salty cheese. Serve them for holiday brunch, as a party appetizer or as a light dessert.
Preparation Steps
Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unroll the puff pastry on a lightly floured surface. Cut out 6 Christmas tree shapes with a large cookie cutter or a sharp knife and a paper template, then place them on the baking sheet.
With a small knife, score a thin border about 1/4 inch (6 mm) in from the edge of each tree without cutting all the way through. Prick the center area with a fork and brush the border with egg wash.
Core the apples and slice them very thinly. Toss the slices with the lemon juice, sugar and cinnamon.
Spread about 1 tablespoon of brie inside the border of each tree, then overlap the apple slices on top, trimming them to follow the shape.
Bake for 15 to 18 minutes, until the pastry is puffed and deep golden and the apples are tender.
Let the tartlets cool for 5 minutes, then drizzle with warm caramel sauce and sprinkle with flaky salt or pecans if you like. Serve warm.
Tips & Variations
- Keep the pastry cold until you cut it; warm pastry is hard to shape and puffs less in the oven.
- Pears are a good swap for apples, and camembert can replace the brie.
- These are best on the day they are baked. Refrigerate leftovers for up to 3 days and reheat in a 350°F (175°C) oven for 5 to 8 minutes until warm.
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