- 1
Ingredients
- Crust (makes 2, so save one for later):
- 2 cups all purpose flour
- 1/2 tsp salt
- 12 Tbsp (1.5 sticks) butter, cut into small 1/4” cubes
- Filling:
- 2 large honeycrisp apples
- 8 oz brie
Preparation
Step 1
Crust:
Have measured 1/2 c ice cold water
From the Alice Waters classic. Mix the flour & salt together. Cut or work the butter cubes into the flour mixture, leaving some fairly large irregular pieces. I do this in the food processor, and just hit pulse a few times until it just becomes irregular and grainy. Pour in about 3/4 of the ice water, pulse a few more times, then add the rest of the water if needed until the mixture sticks together into a rough ball.
Divide the dough into two, wrap in plastic, flatten into discs, and refrigerate for a few minutes or days (depending on when you want to use the dough, you can make it a day or two in advance).
Roll one of the discs out in a circle to fit a 10” tart pan. No need to prebake the crust.
Preheat oven to 400 degrees.
Filling:
Slice the brie into 1/4” thick planks.
Core & quarter the apples, then slice them as thinly as possible. Line the bottom of the tart evenly with slices of brie, then top with the apple slices. To arrange the apple slices, start at the outer edge to create the first circle of overlapping pieces. Line the pieces up very closely in order to create a good total thickness of apple for the top of the tart – you don’t want to wind up with a paper thin layer of apples in the end. For the center, stand the apples up with skins out in concentric circles to form a rose shape. Bend the apples into smaller & smaller circles to create the pretty rose shape. I learned how to do it here, at a Spicy Perspective, which is also the source of my recipe inspiration!
Bake at 400 for 40 minutes – until the brie is bubbling up and golden.
Let rest and cool for at least 15 minutes before cutting & serving. This helps it hold together and not completely slip apart due to the hot bubbling brie!