Brie And Apple Tarts Recipes
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.
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.
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