Brie and Apple Tarts from Keep Calm & Carry On

Today we have the gorgeous Katie from Keep Calm & Carry On here to share a recipe with us! Despite being an Ohio State fan (sorry, I had to give you a hard time about that Katie!) she’s such a sweetheart that I suppose I’ll let it slide. This recipe she’s sharing would be a perfect appetizer for Thanksgiving…which is a week from today! Take it away Katie! 
Hey there party people!
I’m Katie
and sometimes, I dress up in onesies.

Just sometimes, though.
I’m so happy to be here today while Jane and her hubby are off exploring the world. The fact that she didn’t ask me to squish into her suitcase makes me a bit sad, but I’ll get over it. 
I don’t know about you, but does seeing all of Jane’s pictures from living in Lake Tahoe make you completely jealous as it is?

It does for me.

Especially since just two months ago my husband and I traveled there 
and know that it is, hands down, one of the most gorgeous places ever.

Anyway-being that Thanksgiving is right around the corner, I wanted to share an easy, yummy recipe that is by far one of my favorite finds, and something that would be perfect to make for Thanksgiving. 
Are you prepared to be hungry?

Brie and Apple Tarts

-1 green apple
-1 box (2 sheets) of puff pastry, thawed
-1 medium wedge of brie
-1 tbls brown sugar
-1 tbls butter (I didn’t use any but original recipe calls for it)
-1/4 cinnamon
*I recommend using more cinnamon and brown sugar than what this recipe calls for. I love cinnamon and think it would be great with more, so don’t be shy with it!
-1 egg (to brush on the puff pastry)
-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.

These little tarts are delicious and will have your house smelling all kinds of wonderful!
I’m thankful I found this recipe…thank you Pinterest.
Speaking of being thankful and Pinterest-I recently wrote a post on everything I’m thankful for (click here to read) and I also host a link-up everything Thursday called Saw It. Pinned It. Did It, where you can show off your latest Pinterest creations! 
I’d love it if you would visit me over at my blog, Keep Calm and Carry On, and say hello!! 
You will see a lot of these two…
my husband Billy, and our pomeranian pup Rocky: the two things I’m most thankful for!

Thank you so much Jane for having me and I hope next time when we are in Lake Tahoe (which will hopefully be sooner rather than later!), we can meet! xo