Makes one 9-inch tart.

Brie and Apple Custard Tart


1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/8 to 1/4 cup ice water

2 Mott’s® Fresh apples, tart, peeled and cored, cut into wedges
6 ounces Brie cheese, room temperature
1 large whole egg plus 2 large egg yolks
1/2 cup heavy cream
1/2 cup milk
2 tablespoons coarsely chopped fresh thyme leaves
Coarse salt and freshly ground pepper


In a bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together (if it is crumbly, add more ice water, 1 tablespoon at a time.)

Shape dough into a ball. Flatten ball into a disc and wrap in plastic. Chill in the refrigerator for at least 1 hour.

Preheat oven to 400ºF.

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 the 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 wire rack to cool slightly before filling.
Reduce heat to 325ºF.

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.

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 sauteed 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.