Apple and brie tart
This beautiful apple and brie tart works for a cheese course, or make a lunch or brunch out of it by serving with salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Mandoline
- Tart pan
- Pie weights
- Rolling pin
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Baking sheet
- Parchment paper
- Plastic wrap
- Paper towel
- Oven
- Refrigerator
- Freezer
Ingredients
- Sour cream pastry
- 1 2/3 cup (250g) plain (all-purpose) flour
- 80 grams (2½ ounces) cold butter, chopped
- 1/2 cup (120g) sour cream
- 1 egg yolk
- 2 medium red apples (300g), unpeeled
- 1 tablespoon olive oil
- 300 grams (9½ ounces) brie
- 400 grams (12½ ounces) fresh ricotta
- 1 tablespoon fresh thyme leaves
- 1 egg
- 2 teaspoons wholegrain mustard
- 1/4 cup (85g) grapefruit or lime marmalade, warmed
- 8 sprigs fresh thyme
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