Brie and Apple Custard Tart

Name: Brie and Apple Custard Tart
Yield: Makes one 9-inch tart
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Brisée (page 322); 1 tablespoon olive oil; 2 tart, firm apples, such as Granny Smith, peeled and cored, each cut into 6 wedges; 6 ounces very ripe Brie cheese, room temperature; 1 large whole egg plus 2 large egg yolks; 1/2 cup heavy cream; 1/2 cup milk; 2 teaspoons coarsely chopped fresh thyme leaves; Coarse salt and freshly ground pepper

January 24, 2012

Just a sliver of this ultra-rich tart will satisfy even the heartiest appetites. It features a quick herb-infused custard, made by blending softened Brie, eggs, and cream in a food processor, then pouring over sautéed Granny Smith apples in a deep pâte brisée shell.

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