Brie and Apple Tart


Apples and cheese are a winning combination in this scrumptious tart.


  • 1 refrigerated pie crust
  • 2 large New York State apples (tart), peeled, cored, and cut into wedges
  • 6 ounces Brie cheese, room temperature
  • 1 large whole egg plus two egg yolks
  • ½ cup heavy cream
  • ½ cup milk
  • 2 tablespoons coarsely chopped fresh thyme leaves


  1. Press dough into 9-inch springform pan or tart ring set on a parchment-lined baking sheet. Pierce bottom of shell with a fork and refrigerate until firm, about 25 minutes.
  2. Preheat oven to 400°F. Line crust with parchment and fill with pie weights or dried beans. Bake 20 minutes, then remove parchment and weights/beans and bake until crust is golden brown, about 10-12 minutes. Transfer to wire rack to cool slightly before filling. Reduce heat to 325°F.


  1. Heat oil in a medium saucepan over medium-high heat. Add apples; cook until browned on all sides, 2 to 3 minutes total. Remove from heat.
  2. In a food processor, process Brie 15 seconds. Add egg and yolks one at a time; processing each until well combined. Add heavy cream and process until smooth. Transfer mixture to a large mixing bowl and slowly stir in milk until smooth. Stir in thyme and season with salt and pepper.
  3. Arrange sautéed apples around bottom of crust. Pour custard around apples. Bake until custard is just set when gently touched with your finger, about 35 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.