Wednesday, October 26, 2011

Apple Brie Tart

This simple tart with flaky crust and tart apple slices sandwiching a layer of bubbling brie is a perfect fall dish.

The fun part of this tart is it’s very simple to make – it really only has three ingredients if you count “crust” as one ingredient.  But the final product is gorgeous and impressive.  The thinly sliced apples arranged in a pretty rose shape with brie bubbling up between them is basically irresistible.

I recently had a little house warming party and served a couple of these tarts (one was apple brie, the other pear camembert) as appetizers. They were perfect – not too sweet, not too savory, and easy to eat while socializing with our park playdate group.

Most of the toddlers in the group seemed to like them, too, which is always a nice surprise!

Thank you to A Spicy Perspective for the recipe inspiration!

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
  • 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.


  • 2 large apples.  I like honeycrisp best.
  • 8 oz brie, approx.  This is about the size (maybe a little less) of one of a standard smallish wheel of brie that’s commonly available at the supermarket.
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!


  1. This is gorgeous. Could be a great appetizer for Thanksgiving.

  2. This tart is lovely! It looks so perfect for autumn. Yum!

  3. This recipe comes just in time as we slowly feel the air getting colder. I am not yet ready for winter...I want to enjoy autumn a lot more by preparing this tart!

  4. This looks like a perfect appetizer-beautiful to look at and delicious to eat! It just moved to the top of my list for my next party. I might add a drizzle of honey to the top for a bit of sweetness to the tart apples--if I can find truffle honey that would be perfect.

    The Dinner Belle for

  5. Kimberly, that sounds delicious. The tart definitely hovers between sweet & savory, I'm interested to hear how the truffle honey works with it!

  6. this look delicious. i love brie and apples = perfect recipe!

  7. Wow this looks so beautiful! (and delicious!)

  8. I made this tonight, and it turned out great! I made a small adjustment by putting some cheddar on the top and it was so tasty!

  9. This looks absolutely divine! I love brie & apples (honeycrisps ARE the best!) I am now following & looking forward to more amazing recipes. Have a beautiful weekend :)

  10. Please help. Do you take.the white part off of.the brie? Sorry for.the newbie question.


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