Brie and Apple Tart - New York Apple Association

Ingredients

• 1 refrigerated pie crust
• 2 large New York State apples (tart), peeled, cored, and cut into wedges
• 6 ounces Brie cheese, room temperature
• 1 large whole egg plus two egg yolks
• ½ cup heavy cream
• ½ cup milk
• 2 tablespoons coarsely chopped fresh thyme leaves
• Press dough into 9-inch springform pan or tart ring set on a parchment-lined baking sheet. Pierce bottom of shell with a fork and refrigerate until firm, about 25 minutes.
• Heat oil in a medium saucepan over medium-high heat. Add apples; cook until browned on all sides, 2 to 3 minutes total. Remove from heat.