One day ahead:

1. Unwrap the brie and cut off the white rind. Cut the cheese into small cubes and let sit at room temperature for about 1 hour until soft.
2. In a small bowl, mix the apricot jam, grain mustard and splash of rice wine vinegar until smooth. Cut the green apple into a small dice and fold into the apricot mixture. Transfer to a food storage container, cover and refrigerate.
3. Place softened cheese into the bowl of an upright mixer. Use the paddle attachment to whip the brie into a smooth, soft consistency, stopping to scrape sides and paddle every so often.
4. Scoop whipped brie into a piping bag or a large food storage bag. Refrigerate.

About 2 hours prior to the party:

1. Remove tart shells from their packaging and arrange on a sheet tray.
2. Preheat oven to 350 degrees.
3. Place tart shells in the preheated oven and bake for 3-4 minutes until crisp. Remove from oven and let cool.
4. Remove whipped brie from the fridge and let soften at room temp.

About 30 minutes – 1 hour before the party:

1. Cut off the end of the pastry bag and pipe about 1/2 teaspoon of brie into each cooled tart shell. Use a damp fingertip to press down the pointed tips of cheese that form.
2. Scoop about 1/2 teaspoon of the apple mixture on top of the brie. Finish with a small sprinkle of course salt such as maldon, if you have it. If you have parsley or pomegranate seeds, this also makes a nice additional garnish.