Ingredients
Fresh thyme (for garnishing)
Diced apricots (for garnishing)
Walnuts (for garnishing)
Directions
Preheat the oven to 200°C (fan forced).
Lightly coat a muffin pan with oil or melted butter. Place squares of puff pastry in the pan and press down to create tart shells.
Add 1 teaspoon of Beerenberg Apricot Jam into each tart, then add Brie and walnuts.
Gently brush the edges of the puff pastry with a little butter or oil.
Bake for 15 minutes or until golden brown.
After baking, top with diced apricots and fresh thyme.
