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Apple and Brie Tarts

Brie and Apple Tarts

source: bloghungry

Applebrie

I’ve made these a few different ways as a shout out to baked brie in a more manageable and pre-portioned size. In a pinch you can wrap crescent rolls around apple and brie slices and pop ’em in the oven. The cheese is a little understated so don’t be shy with it. You might also consider bringing another cheese or two to the party if you have other interesting fruit and cheese pairings on hand.

Individual Brie and Apple Tarts

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided
1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Feather Light Fudge Cake

Feather Fudge Cake

3 squares (3 oz) unsweetened chocolate

2 cups All Purpose or cake flour

1 ¼ tsp baking soda

½ tsp salt

2/3 butter or margarine

1 ¾ cups sugar

1 tsp vanilla

2 eggs

1 1.4 cups cold water

 optional topping melt and dip

1 square 1 oz semi sweet chocolate

4 fresh strawberries

method

Grease and lightly flower two 9 by 1 ½ inch round baking pans and set aside

Melt the 3 squares of chocolate and set aside

Stir together the dry ingredients

In the electric mixer bowl, beat butter/margarine for 30 seconds. Add sugar and vanilla and mix well.

Add eggs one at a time, beating on medium speed. Stir in melted chocolate

Add dry ingredients and cold water in alternative amounts, beating on low speed after each addition.

The batter should look fluffy and light.

Pour batter into pans and back at 350 for 30 to 35 mins.

Cool 10 mins before turning onto cooling racks

 

Whipped chocolate filling for between layers

In a 1 cup glass measure soften 1.2 tsp unflavored gelatin in 1 tbsp cold water.

Place cup in saucepan with 1 inch of water and stir over low heat until dissolved. Remove from heat

In a small mixer bowl, beat together 1 cup whipping cream, 3 tbsp sugar and 2 tbsp unsweetened cocoa powder til slightly thickened. Add dissolved gelatin at once and beat into soft peaks.

 

use for your fave icing for the outside of the cake.