These turned-over treats are baked filling-sides down—and the whole thing is inverted after baking. The method creates a candied crust as the fruit and jam caramelize on the pan under a blanket of dough.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6
Ingredients
- 2 oranges
- 1/4 cup fig jam
- 5 1/2 tablespoons honey
- 1 teaspoon minced crystallized ginger
- 1/2 teaspoon chopped fresh rosemary, plus more for garnish
- 3 ounces B rie cheese, cut into 6 (1/4-inch-thick) slices
- 1 sheet frozen puff pastry dough , thawed
- 1 large egg, lightly beaten
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Cut peel and white pith from oranges, then cut crosswise into 1/2-inch-thick slices. Stir together jam, honey, ginger, and rosemary in a small bowl.
- Spread 2 tablespoons jam mixture into 6 small (approximately 2×3-inch) rectangles (1 teaspoon jam mixture each) on the parchment, spacing them about 2 inches apart. Reserve remaining jam mixture for topping.
- Arrange 1 or 2 orange slices and 1 Brie slice over each rectangle.
- Cut puff pastry dough into 6 equal rectangles. Prick dough all over with a fork. Arrange 1 rectangle over each filling stack, stretching gently as needed to cover. Press edges into parchment to seal in filling. Brush pastry dough with egg.
- Bake until golden brown, about 25 minutes. (Cover loosely with foil for the last 10 minutes of baking, if needed, to prevent overbrowning.) Let cool for 5 minutes, then turn each tart over using a spatula.
- Thin reserved jam mixture with water to reach a drizzling consistency; spoon over tarts and garnish with additional rosemary.
