Strawberry, Brie, Prosciutto Upside-Down Tarts

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Assemble upside-down: On the tray, place a small dollop of strawberry jams. Top with a piece of brie, a folded slice of Fantino & Mondello prosciutto, and then cover with a square of puff pastry. Gently crimp the edges with your fingers or a fork.
3. Brush and bake: Brush the tops with egg wash and bake for 18–20 minutes, or until the pastry is golden and puffed.
4. Make the topping: While the tarts bake, melt butter in a small pan until lightly browned and nutty. Stir in maple syrup, chopped rosemary, and walnuts. Toast for 1–2 minutes, then set aside.
5. Flip and finish: Once baked, carefully flip the tarts to reveal the golden prosciutto and gooey brie. Spoon over the rosemary brown butter and toasted walnuts.
6. Optional touch: Drizzle lightly with balsamic reduction before serving.