Chef Jonathan’s Baked Apple and Brie Tarts

YUMA, Ariz. (KYMA) - In the latest episode of A Cut Above, Chef Jonathan shows you how to make Baked Apple and Brie Tarts.

Ingredients

For the Tart:

• 6 sheets of filo dough
• 4 tablespoons of unsalted butter, melted
• 2-3 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
• 200g brie cheese, sliced
• 1 teaspoon cinnamon
• 2 tablespoons brown sugar (or to taste)
• 1 tablespoon lemon juice
• A pinch of salt

For the Sugar Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon (optional)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 190°C (375°F).
2. Prepare the Filo Dough:
   • Lay one sheet of filo dough on a clean surface and brush it lightly with melted butter.
     Place another sheet on top and brush with butter again. Repeat this process with all the filo sheets, stacking them on top of each other.
3. Shape the Tart:
   • Gently press the layered filo into a tart pan (about 9 inches) with a removable bottom, allowing the edges to hang over. Trim any excess filo if necessary.
4. Prepare the Apple Filling:
   • In a bowl, mix the sliced apples with lemon juice, cinnamon, brown sugar, and a pinch of salt. Toss until the apples are well coated.
5. Layer the Filling:
   • Arrange half of the apple mixture over the bottom of the filo crust. Place slices of brie cheese on top of the apples. Add the remaining apple mixture followed by more slices of brie on top.
6. Fold the Edges:
   • Fold the overhanging edges of the filo dough over the filling, tucking them in gently. Brush the edges with a bit more melted butter.
7. Add Sugar Topping:
   • In a small bowl, combine the granulated sugar and cinnamon (if using). Sprinkle this mixture evenly over the top of the tart.
8. Bake:
   • Bake in the preheated oven for about 30-35 minutes, or until the filo is golden brown and crispy.
9. Cool and Serve:
   • Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature