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
- 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.
- 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.
- 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.
- 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.
- 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.