Warm Apple and Brie Tartlets Recipe

By KrissyW330

Ingredients

• Gluten-free all-purpose flour or baking mix, for dusting
• 2 2 2 Tbsp. extra-virgin olive oil
• 4 4 4 cups julienned, sweet yellow or white onions (such as Vidalia)
• 1 1 1 Tbsp. Dijon mustard
• 2 2 2 Tbsp. light brown sugar
• 1 1/3 1 1/3 2 cups peeled and diced Granny Smith apples, mixed with 2 tsp. freshly squeezed lemon juice
• 1 1 1 Tbsp. chopped, fresh thyme
• 1/4 1/4 1/4 tsp. garlic powder
• Salt and freshly ground black pepper
• 6 6 6 ounces Brie cheese
• Fresh chives, chopped, for garnish (optional)

Details

Servings 1
Adapted from oprah.com

Preparation

Step 1

Note: Instead of using an actual tartlet pan, we chose to use a muffin tin, since most people have the latter but not the former. It is important to get your dough as thin as possible, or else the crust flavor can overwhelm the delicate apple. Just work with your dough in small batches, and it should maintain its shape long enough for you to successfully roll it out and transfer it into the muffin tin.

Grease 2 standard 12-cup muffin tins with nonstick cooking spray.

Prepare the Basic Pie Crust dough recipe twice, being sure to divide and refrigerate the dough in 4 disks instead of 2.

Preheat the oven to 350° F.

Working with one disk of dough at a time, flour a piece of waxed paper and place the dough disk in the center of the waxed paper. Lightly flour the top of the disk and cover with another piece of waxed paper. Using the waxed paper keeps the dough from sticking to the rolling pin and makes it much easier to work with. Roll out the dough as thinly as possible (shoot for 1/8-inch thickness). Using a 2 1/2-inch-diameter cookie cutter, cut out disks of dough and gently transfer them to the bottom of the muffin cups. Gently press the dough down so that it fits snugly in the bottom of the tin and comes up the side enough to make a slight lip.

Repeat this process until you have dough in 24 muffin cups. Discard any extra dough.