Brie And Apple Tartlets With Apricot Mustard Food

BRIE AND APPLE TARTLETS WITH APRICOT MUSTARD

Steps:

• Unwrap the brie and cut off the white rind. Cut the cheese into small cubes and let sit at room temperature for about 1 hour until soft.
• In a small bowl, mix the apricot jam, grain mustard and splash of rice wine vinegar until smooth. Cut the green apple into a small dice and fold into the apricot mixture. Transfer to a food storage container, cover and refrigerate.
• Place softened cheese into the bowl of an upright mixer. Use the paddle attachment to whip the brie into a smooth, soft consistency, stopping to scrape sides and paddle every so often.
• Scoop whipped brie into a piping bag or a large food storage bag. Refrigerate.
• Remove tart shells from their packaging and arrange on a sheet tray.
• Preheat oven to 350 degrees.
• Place tart shells in the preheated oven and bake for 3-4 minutes until crisp. Remove from oven and let cool.
• Remove whipped brie from the fridge and let soften at room temp.
• Cut off the end of the pastry bag and pipe about 1/2 teaspoon of brie into each cooled tart shell. Use a damp fingertip to press down the pointed tips of cheese that form.
• Scoop about 1/2 teaspoon of the apple mixture on top of the brie. Finish with a small sprinkle of course salt such as maldon, if you have it. If you have parsley or pomegranate seeds, this also makes a nice additional garnish.

PERFECT-FOR-PARTIES BAKED BRIE IN PUFF PASTRY WITH APRICOT JAM

Steps:

• Preheat the oven to 400°F (200°C).
• Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
• Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
• Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
• Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

BRIE, APPLE & ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
• Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
• The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

BRIE WITH APRICOT TOPPING

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.