Apple Tart Recipe With Brie

LAUREN CONRAD'S BRIE & APPLE TART

Steps:

• Preheat oven to 400°F. On large sheet parchment, roll pastry to 12" by 10" rectangle. Fold 1/2 inch of edges to form rim. With fork, poke holes all over pastry sheet.
• Arrange Brie in single layer on pastry. Top with apple. Sprinkle 1/8 teaspoon each salt and pepper all over apple. Slide parchment onto cookie sheet. Bake 30 to 35 minutes or until deep golden brown.
• Drizzle all over with honey. Garnish with almonds and pomegranate seeds.

FIGGY APPLE BRIE TART

Steps:

• Preheat oven to 425°. Spread butter over bottom of a small cast-iron skillet or shallow 1-qt. baking dish; sprinkle evenly with sugar., Peel, quarter and core apples; arrange in a circular pattern over sugar, rounded side down. Place figs around apples. Place skillet over medium heat; cook until sugar is caramelized and apples have softened slightly, 10-12 minutes. Remove from heat; top with cheese. , Unroll crust; place over fruit and cheese, tucking under edges. Place skillet in oven on an upper rack; bake until crust is golden brown, 15-18 minutes. Let cool in skillet 5 minutes. Carefully invert onto a serving plate; serve warm.

APPLE BRIE & CARAMELIZED ONION TART

Steps:

• Heat the oil and butter in a large skillet over medium-low heat. Add the onions with a big pinch of salt and stir. Cook, stirring often, until the onions become caramely, about 25 to 30 minutes. Be sure to watch carefully and lower the heat as needed so the onions don't burn. I usually caramelize mine over low heat. They don't need to be fully caramelized since they will also cook in the oven a bit!
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment paper. (Note: I did a fancy twist of puff pastry on the edges of mine, I just used the second sheet of puff pastry and cut it into strips, then twisted them. This is not necessary!)
• Place the caramelized onions all over the sheet of puff pastry. Add the brie cheese slices on next. Then cover with the apple slices. Sprinkle on a pinch of salt and pepper if you'd like. Brush the exposed edges of the pastry crust with the egg wash.
• Bake for 2o to 25 minutes, or until the pastry is golden and puffed. Remove and sprinkle with the pomegranate arils. Drizzle with the pomegranate molasses. Slice and serve!
• This is best served warm. It's okay at room temperature too! To reheat leftovers, I'd suggest warming them in a low oven for a few minutes. But it is best served right away.

BRIE, APPLE & ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
• Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
• The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

BRIE AND APPLE CUSTARD TART

Steps:

• Preheat oven to 400°F. On a lightly floured surface, roll out dough to an 11-inch round. Fit into a 9-inch springform pan or tart ring set on a parchment-lined baking sheet, with dough extending up slightly over sides. Pierce the bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Line shell with parchment, extending above sides by about 1 inch. Fill with pie weights or dried beans. Bake 20 minutes. Carefully remove parchment and weights. Bake until crust is golden all over, 10 to 12 minutes more. Transfer to a wire rack to cool slightly before filling. Reduce heat to 325°F.
• Heat oil in a medium saucepan over medium-high. Add apples; cook until browned on all sides, 2 to 3 minutes total. Remove from heat.
• In a food processor fitted with plastic blade, process Brie 15 seconds. Add whole egg and the yolks one at a time; process after each until well combined. Add heavy cream, and process until smooth. Transfer mixture to a large mixing bowl; slowly stir in milk until smooth. Stir in thyme, and season with salt and pepper.
• Arrange sauteéd 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.

APPLE-PECAN BAKED BRIE

Steps:

• Preheat oven to 375°. In a saucepan, heat butter over medium heat. Add apple, cranberries, pecans, brown sugar, cinnamon and nutmeg; cook and stir 5-7 minutes or until apple is tender., Cut Brie horizontally in half; place bottom half in a 9-in. pie plate. Top with half of the apple mixture; replace top. Top with remaining apple mixture., Bake, uncovered, 10-12 minutes or until cheese begins to melt. Serve warm with crackers.