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Apple Brie Tart

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(Created & Submitted by Elyse R. of Carlsbad, California)


2 cups all-purpose flour

½ tsp. salt

12 Tbsps. (1.5 sticks) unsalted butter, cut into small cubes

½ cup ice cold water

Mix flour and salt together. Cut or work the butter 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 becomes irregular and grainy. Pour in about ¾ of the ice water, pulse a few more times, then add the rest of the ice water 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 need to use the dough. When ready, roll one of the discs out in a circle to fit a 10” tart pan. No need to prebake this crust.


2 large apples, sliced thin (honey crisp is good or whatever type you like)

8 oz. brie, approximately

Brava Gourmet Peach/Jalapeno Jam

Slice the brie about ¼” thick. Core and quarter the apples, then slice as thin as possible. Line the bottom of the tart with a
generous amount of Peach/Jalapeno jam, then evenly with slices of brie, topped with the apple slices, creating circles of
overlapping pieces. I then brushed the apples slices with an ample amount of the Peach/Jalapeno jam. (Heat in the microwave to make it easy to brush on).

Bake at 400 degrees for 40 minutes, until the brie starts bubbling up and golden. Let rest and cool for at least 15 minutes before cutting and serving. This helps it hold together.I was generous