Ginger-Orange Upside-Down Tarts

Ingredients

• 2 oranges
• 0.25 cups fig jam
• 5.5 tablespoons honey
• 1 teaspoon crystallized ginger
• 0.5 teaspoons fresh rosemary , plus more for garnish
• 3 ounces rie cheese
• 1 sheet frozen puff pastry dough
• 1 large egg , lightly beaten

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.

2. 2

   Cut peel and white pith from oranges, then cut crosswise into 1/2-inch-thick slices. Stir together jam, honey, ginger, and rosemary in a small bowl.

3. 3

   Spread 2 tablespoons jam mixture into 6 small (approximately 2x3-inch) rectangles (1 teaspoon jam mixture each) on the parchment, spacing them about 2 inches apart. Reserve remaining jam mixture for topping.

4. 4

   Arrange 1 or 2 orange slices and 1 Brie slice over each rectangle.

5. 5

   Cut puff pastry dough into 6 equal rectangles. Prick dough all over with a fork. Arrange 1 rectangle over each filling stack, stretching gently as needed to cover. Press edges into parchment to seal in filling. Brush pastry dough with egg.

6. 6

   Bake until golden brown, about 25 minutes. (Cover loosely with foil for the last 10 minutes of baking, if needed, to prevent overbrowning.) Let cool for 5 minutes, then turn each tart over using a spatula.

7. 7

   Thin reserved jam mixture with water to reach a drizzling consistency; spoon over tarts and garnish with additional rosemary.