Fig and Brie Tarts

1. Preheat your oven to 375ºF and line a baking sheet with parchment paper. Make sure to take your puff pastry dough out of the freezer and let thaw (slightly). It shouldn’t be out too long because the dough tends to get too sticky and hard to work with if it gets warm.

2. Start slicing your already-washed figs. Each tart takes about 3/4 of a fig (thinly sliced straight up and down). Set the slices aside.

3. Flatten out the sheet of the puff pastry dough on a cutting board. (There are 2 packages of puff pastry dough in the box but we are only using one for this recipe.) Smooth out the creases in your puff pastry dough and use a sharp knife to cut the dough into 9 even squares. Lay all the squares on the parchment paper-lined baking sheet.

4. Place a thin slice of brie on a diagonal in the center of the dough. You don’t need to cover the entire square. Just down the center. Now lay your fig slices on top of the brie, overlapping down the middle. Sprinkle with a dusting of brown sugar and cook in oven for approximately 20 minutes or until golden brown.

5. Remove from oven and immediately brush with a thin coating of fig jam. Serve warm.