Brie And Apple Custard Tart Recipes

LAUREN CONRAD'S BRIE & APPLE TART

Steps:

• Preheat oven to 400°F. On large sheet parchment, roll pastry to 12" by 10" rectangle. Fold 1/2 inch of edges to form rim. With fork, poke holes all over pastry sheet.
• Arrange Brie in single layer on pastry. Top with apple. Sprinkle 1/8 teaspoon each salt and pepper all over apple. Slide parchment onto cookie sheet. Bake 30 to 35 minutes or until deep golden brown.
• Drizzle all over with honey. Garnish with almonds and pomegranate seeds.

FIGGY APPLE BRIE TART

Steps:

• Preheat oven to 425°. Spread butter over bottom of a small cast-iron skillet or shallow 1-qt. baking dish; sprinkle evenly with sugar., Peel, quarter and core apples; arrange in a circular pattern over sugar, rounded side down. Place figs around apples. Place skillet over medium heat; cook until sugar is caramelized and apples have softened slightly, 10-12 minutes. Remove from heat; top with cheese. , Unroll crust; place over fruit and cheese, tucking under edges. Place skillet in oven on an upper rack; bake until crust is golden brown, 15-18 minutes. Let cool in skillet 5 minutes. Carefully invert onto a serving plate; serve warm.

PEAR CUSTARD TART

Steps:

• Preheat oven to 350° F.
• Place 1 3/4 cups flour, 1/2 cup sugar, lemon zest and salt in a food processor. Pulse to combine. Add cut-up butter and pulse until it becomes the size of peas. Add 1 egg and process for a few seconds, just until the dough holds together. Press into an 11-inch tart pan with a removable rim.
• Arrange sliced pears on the dough. In a bowl, whisk together remaining whole egg, egg yolks, almond extract, vanilla, 3/4 cup sugar, 2 tablespoons flour and cream. Pour over the fruit. Bake for 60 minutes, or until set.
• Cool. Serve at room temperature. Wrap leftovers and store refrigerated for up to 4 days.

EASY FRENCH BAKED APPLE BRIE

Steps:

• Preheat the oven to 375 F. Place the brie on an ovenproof serving plate. Arrange the apple wedges over and around the cheese.
• Sprinkle the apples and brie with the brown sugar and drizzle the maple syrup over it.
• Bake the apples and brie for 10 to 12 minutes, until the apples are just tender and the cheese is hot throughout.
• Garnish the baked apples and brie with almond, if desired, and serve it with bread.

BAKED CUSTARD TART WITH SPICED APPLE

Steps:

• Place the flour, icing (powdered) sugar and cinnamon into the bowl of a food processor and pulse a few times to combine.
• Cube the cold butter and add to the flour. Pulse until the mixture resembles fine breadcrumbs.
• Lightly beat the egg and add to the food processor. Process until a ball forms around the blades of the food processor.
• Remove the pastry from the food processor and press into a large flat circle, approximately 1 inch thick. Wrap in plastic wrap and refrigerate for 20 minutes.
• Preheat the oven to 160C Bake. Grease a 23cm (9 inch) loose-bottomed pie or flan tin.
• Take the pastry out of the plastic wrap and gently roll between two sheets of parchment paper until it is 2-3 mm thick. Gently peel off the top layer of parchment paper and carefully flip the pastry over into the pie tin. Remove the parchment paper and carefully line the pie tin with the pastry. Trim the edges with a sharp knife.
• Line the pastry with the parchment paper again and fill with baking beans or rice. Bake blind for 15 minutes, then carefully remove the paper and beans and continue to bake for a further 7-8 minutes until lightly golden in the centre.
• Remove the pastry from the oven and set aside while you make the filling.
• Peel and core the apples and cut off the very top and bottom. Using a mandolin or kitchen slicer, finely slice the apples horizontally into rounds. Cut each round in half so you have thin crescent shape pieces of apple. Place the apple slices into a bowl and gently toss in the lemon juice.
• Heat the milk and cream in a saucepan over a medium heat until steaming, but do not allow to boil.
• Whisk the egg yolks, sugar, custard powder, vanilla and nutmeg together in a large bowl until pale and fluffy.
• Pour the milk and cream into the egg yolks mixture a little at a time, whisking constantly. Carefully pour into the pastry case.
• Very gently lay the apple slices on to the custard mixture, overlapping slightly. Start from the outside and work inwards in a circular pattern until all the custard mixture is covered with apple.
• Mix the cinnamon and sugar together and sprinkle over the apple.
• Bake for 35 minutes. Remove from the oven and allow to cool before refrigerating for at least 2 hours before serving.

APPLE BRIE & CARAMELIZED ONION TART

Steps:

• Heat the oil and butter in a large skillet over medium-low heat. Add the onions with a big pinch of salt and stir. Cook, stirring often, until the onions become caramely, about 25 to 30 minutes. Be sure to watch carefully and lower the heat as needed so the onions don't burn. I usually caramelize mine over low heat. They don't need to be fully caramelized since they will also cook in the oven a bit!
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment paper. (Note: I did a fancy twist of puff pastry on the edges of mine, I just used the second sheet of puff pastry and cut it into strips, then twisted them. This is not necessary!)
• Place the caramelized onions all over the sheet of puff pastry. Add the brie cheese slices on next. Then cover with the apple slices. Sprinkle on a pinch of salt and pepper if you'd like. Brush the exposed edges of the pastry crust with the egg wash.
• Bake for 2o to 25 minutes, or until the pastry is golden and puffed. Remove and sprinkle with the pomegranate arils. Drizzle with the pomegranate molasses. Slice and serve!
• This is best served warm. It's okay at room temperature too! To reheat leftovers, I'd suggest warming them in a low oven for a few minutes. But it is best served right away.

FRENCH APPLE CUSTARD TART

Steps:

• Preheat the oven to 220°C/200°C fan/425°F (gas 7). Butter a 28cm/11" tart tin (no need to butter if using non-stick moulds) or tart ring. Roll out the pastry dough evenly, larger than the tart tin (about 4cm larger) and press well into the tin. Chill in the fridge.
• Peel the apples, cut into quarters and core them. Cut each quarter into 4 slices and arrange them evenly over the pastry, starting from the outside and arrange the slices in the form of a flower. Make a second smaller layer to fill in any gaps. Bake for 15 minutes.
• Meanwhile, using a hand whisk or fork, beat the egg yolks, sugar, nutmeg (or cinnamon), vanilla and cream. Pour over the apples and bake for about a further 30 minutes (20-25 minutes for tartlets) or until the top has delicious custardy brown patches.

BRIE AND APPLE TARTLETS WITH APRICOT MUSTARD

Steps:

• Unwrap the brie and cut off the white rind. Cut the cheese into small cubes and let sit at room temperature for about 1 hour until soft.
• In a small bowl, mix the apricot jam, grain mustard and splash of rice wine vinegar until smooth. Cut the green apple into a small dice and fold into the apricot mixture. Transfer to a food storage container, cover and refrigerate.
• Place softened cheese into the bowl of an upright mixer. Use the paddle attachment to whip the brie into a smooth, soft consistency, stopping to scrape sides and paddle every so often.
• Scoop whipped brie into a piping bag or a large food storage bag. Refrigerate.
• Remove tart shells from their packaging and arrange on a sheet tray.
• Preheat oven to 350 degrees.
• Place tart shells in the preheated oven and bake for 3-4 minutes until crisp. Remove from oven and let cool.
• Remove whipped brie from the fridge and let soften at room temp.
• Cut off the end of the pastry bag and pipe about 1/2 teaspoon of brie into each cooled tart shell. Use a damp fingertip to press down the pointed tips of cheese that form.
• Scoop about 1/2 teaspoon of the apple mixture on top of the brie. Finish with a small sprinkle of course salt such as maldon, if you have it. If you have parsley or pomegranate seeds, this also makes a nice additional garnish.

APPLE TART WITH CUSTARD

Steps:

• In a food processor, combine the flour, salt, and 2 tablespoons of the sugar.
• Add the butter and pulse until the mixture resembles coarse meal.
• Add cold water, 1 tablespoon at a time. I usually add 2 tablespoons of extra water.
• Pulse until the dough comes together but is still slightly crumbly.
• Turn the dough onto a lightly floured surface and knead gently.
• Shape the dough into a flattened ball and wrap with plastic wrap, and refrigerate for at least 20 minutes
• Once the dough is chilled, place on a floured surface and roll the dough into a size larger than your cast iron pan. If the dough is too crumbly at this point, add another tablespoon of water to it and mix it in by hand.
• Place the dough over your pan and allow the dough to hang over the edge. Don't worry if the crust looks a bit rustic.
• Peel and core apples. Slice in medium thickness
• Melt 2 tablespoons butter in medium-size saucepan over medium-low heat.
• Add prepared apples and saute until tender, about 10 minutes. Using a slotted spoon, transfer apples to a bowl.
• Combine the apples, sugar, cornstarch, and spices.
• Mix until apples are thoroughly coated.
• Beat one egg in a small bowl and set aside.
• Add the heavy cream to a sauce pan.
• Cook over medium heat.
• Scrape seeds from the vanilla bean into the cream.
• Bring to a boil.
• In another saucepan, beat the 4 egg yolks and sugar together.
• Gradually add the hot cream mixture into the egg mixture and whisk thoroughly after each addition.
• Stir over low heat until the mixture thickens slightly and coats the back of a spoon, about 7 minutes. Do not boil.
• Remove from heat and whisk in 1 whole egg.
• Pour custard into crust.
• Place apples over custard.
• Now with you pan and crust, place the apples over the custard.
• Dot the apples with the cubes of butter.
• Gently fold the dough edges in toward the center.
• Brush the top crust with the melted butter.
• Generously sprinkle the raw sugar over the top.
• Bake at 400 degrees for 30 minutes

APPLE TART RECIPE WITH BRIE

Steps:

• Add the flour, sugar and butter to a blender.
• Pulse into a dry crumble. Then add 3 tablespoons of ice cold water.
• Pulse until you get a moist dough. Add extra flour if it's too wet or extra water if it's too dry. The dough shouldn't be sticky.
• Transfer it to a lightly floured surface. Knead the dough for a minute. Then wrap it up in cling film and let it rest at room temperature for at least 45 minutes. Then roll the dough out thinly and coat 4 small tartlet tins with it.
• Blind bake the pastry shells in a preheated oven at 356°F (180°C) for 10 minutes until the bottom is more or less cooked through. Let the shells cool. In the meantime peel one apple, core it and dice it up. Divide the diced apple over the pastry shells. Season with a little pepper and salt. Sprinkle with half of the thyme.
• Slice the remaining apple into thin strips. Do the same with the brie. Divide the cheese and apple over the shells. Sprinkle with pepper and salt.
• Bake the tartlets in the hot oven at 356°F (180°C) for another 10 minutes until the brie has melted nicely. Remove the tins from the oven and let the tarts cool for 5 minutes. Then take them out and place them onto plates. Sprinkle with the remaining chopped thyme. Serve lukewarm.

BRIE AND APPLE TARTS

Steps:

• Separate triangles of crescent rolls.
• Place a slice of brie and 3 thin slices of apple on the middle of each triangle.
• Sprinkle apples with cinnamon and brown sugar and top with a pat of butter.
• Brush the border of each crescent roll with egg and fold 2 opposite corners to the center, brushing and overlapping the corners of each crescent roll so they firmly stick together.
• Brush the top of the crescent roll with egg.
• Place the crescent roll on the pan.
• Bake for 20 minutes until cheese is melted and brown.
• Serve warm.

BRIE AND APPLE CUSTARD TART

Steps:

• Preheat oven to 400°F. On a lightly floured surface, roll out dough to an 11-inch round. Fit into a 9-inch springform pan or tart ring set on a parchment-lined baking sheet, with dough extending up slightly over sides. Pierce the bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Line shell with parchment, extending above sides by about 1 inch. Fill with pie weights or dried beans. Bake 20 minutes. Carefully remove parchment and weights. Bake until crust is golden all over, 10 to 12 minutes more. Transfer to a wire rack to cool slightly before filling. Reduce heat to 325°F.
• Heat oil in a medium saucepan over medium-high. Add apples; cook until browned on all sides, 2 to 3 minutes total. Remove from heat.
• In a food processor fitted with plastic blade, process Brie 15 seconds. Add whole egg and the yolks one at a time; process after each until well combined. Add heavy cream, and process until smooth. Transfer mixture to a large mixing bowl; slowly stir in milk until smooth. Stir in thyme, and season with salt and pepper.
• Arrange sauteéd apples around bottom of crust. Pour custard around apples. Bake until custard is just set when gently touched with your finger, about 35 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.