Add the flour, sugar and butter to a blender.

Blend into a dry crumble. Then add 3 tablespoons of ice cold water.

Blend until you get a moist dough. Add extra flour if the dough is too wet. Add a little water if it is too dry. The dough shouldn't be too sticky.

Transfer it to a lightly floured surface. Knead the dough for a minute. Then wrap it up in cling film and let it rest at room temperature for at least 45 minutes. Then roll the dough out thinly and coat 4 small tartlet tins with it.

Blind bake the pastry shells in a preheated oven at 356°F (180°C) for 10 minutes until the bottom is more or less cooked through. Leave the oven on. Let the shells cool a little at room temperature. Then divide the diced apple over the pastry shells. Season with pepper, salt and the thyme.

Divide the sliced cheese and apple over the pastry shells.

Bake the tartlets in the hot oven at 356°F (180°C) for another 10 minutes until the brie has melted nicely. Let the tartlets cool at room temperature for 5 minutes. Then take them out of their tins, and put them onto plates. Serve lukewarm.