Puff Pastry Plum and Brie Tarts with Mango Chutney

Sweet Plum Slices over Melted Baked Brie with a hint of Mango Chutney is full of surprises all wrapped in a tart shell of Buttery Puff Pastry!

Puff Pastry Plum and Brie Tarts with Mango Chutney | URBAN BAKES

I am in love with these itty bitty tarts! It amazes me how there are ingredients you’d never think to pair with one another but when you do, for a mere second, that first bite hits you with confusion. You tell yourself it’s not bad but you need another bite to confirm if what you taste is actually good. By the 3rd bite in, you’re hooked… and also in disbelief.

You’re left wondering how an amalgam of ingredients can blend seamlessly and still catch you by surprise that what you just tried, was something you can see yourself having again. That’s exactly how I felt when I first introduced herbs into desserts. And now, it’s with chutney.

Puff Pastry Plum and Brie Tarts with Mango Chutney | URBAN BAKES

As a kid growing up on basic brownies and cakes, adding vegetables and herbs such as zucchini, basil, thyme, and rosemary was unheard of. Like most people, with time you expose your palate to new culinary cuisines. If your experiences are positive, trying new things becomes your friend and you begin to want to explore more. And in time, you begin to raise the bar of how far you can go.

For some people, this recipe could be considered very well as “basic” and I get it. But can I say, before creating this recipe, I never tried chutney? It’s true. Heard of it, always wanted to try it, but it never came across my mind to buy it, until recently.

I’ve sometimes described how some herbs or other ingredients gave the overall dish or dessert more depth. This statement couldn’t be more true for this little pastry! Just a hint of thyme enhances the sweetness in a way that is almost indescribable but it’s the chutney that I feel drives this home.

In Indian and South Asian cuisine, chutney is a sauce or condiment commonly used in many meals. It’s main ingredient is either a fruit or a vegetable often flavored with various spices, salt and herbs. Quite often, chutney is served as an accompaniment to contrast taste and color such as mint and chili. In this case, mango chutney was used to better pair with a soft humble brie cheese. It’s very light in sweetness with a hint of mango flavor. The plums add more to the sweet profile but the chutney with the savory brie is what brings depth to the tart.

Puff Pastry Plum and Brie Tarts with Mango Chutney | URBAN BAKES

This dessert not only took me by surprise but it was super quick to put together! I would definitely make this over and over again. Probably keep experimenting with new cheeses and fruits to see how far I can go. Because basic brownies and cakes are still cool and I’m always down for an original but I want more of these kinds of recipes to be remembered by. : )

Puff Pastry Plum and Brie Tarts with Mango Chutney | URBAN BAKES

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Puff Pastry Plum and Brie Tarts with Mango Chutney | URBAN BAKES
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Puff Pastry Plum and Brie Tarts with Mango Chutney | URBAN BAKES

Puff Pastry Plum and Brie Tarts with Mango Chutney


  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 9 1x
  • Diet: Vegetarian

Description

Sweet Plum Slices over Melted Baked Brie with a hint of Mango Chutney is full of surprises all wrapped in a tart shell of Buttery Puff Pastry!


Ingredients

Scale
  • 1 sheet puff pastry, thawed but chilled
  • 2 tablespoons (34 grams) mango chutney
  • 1 tablespoon fresh thyme leaves plus 9 small sprigs
  • 4 ounces (113 grams) brie cheese, cut into 18 triangles or slices
  • 3 small to medium plums, pitted and sliced 1/4 inch thick
  • 1 large egg (50 grams), beaten
  • 2 tablespoons (24 grams) turbinado or any course sugar
  • 1/3 cup (112 grams) honey

 


Instructions

  1. Heat oven to 425°F (220°C).  Line a large rimmed baking sheet with a silicone baking mat or parchment paper. 
  2. Unfold the pastry sheet onto a lightly floured surface. Using a rolling pin, roll the pastry sheet to 12 x 12 inches (30 x 30 cm).  Cut into 9 (4-inch) squares. 
  3. Place each pastry square onto the lined baking sheet. Spread 1/2 teaspoon of chutney onto each square leaving a 3/4-inch border.  Evenly sprinkle a pinch of thyme leaves over the chutney.  
  4. Fold the corners of each pastry square inward just enough to touch the edge of the chutney. Folding of the corners does not have to be precise. It can go slightly over the chutney. Place 2 pieces of brie side-by-side over the center of the square.  Fold the sides in and pinch at the corners to seal.  If needed, allow the sides of the pastry to slightly go over the edges of the brie. Push the squares about 2 inches apart.
  5. Brush egg over the border of each pastry.  Sprinkle sugar evenly over the border.  Place 4 to 5 slices of plum over the brie. Fan out the slices to get the same look in the image.
  6. Bake for 30 minutes or until the edges have puffed and are golden brown.  A small amount of brie cheese may rise and ooze over the baked pastry.  Once cooled, most will sink into the tart shell.  Allow tarts to rest on the pan for 5 minutes before removing onto a tray.  Upon serving, drizzle honey over the top and place 1 sprig of thyme over each tart.  Best eaten warm. ENJOY!

 

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Cuisine: American

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