Friday, April 4, 2008

Brie and Apple Custard Tart

This is another recipe from Martha Stewart. She has some amazing ones. I made two of these one year for an Easter brunch, and let me just say if there had been a contest, this Tart would have won hands down. One of the guests remarked, "This is superb. Those quiches don't hold a candle to this." See what I mean? No contest. Try it and you'll win too! (even if the contest is just, ahem, in your head)

Brie and Apple Custard Tart
Servings: 1 nine-inch tart
Prep time: 1 hour

1 tablespoon olive oil
2 Granny Smith apples, peeled and cored, each cut into 6 wedges
6 oz. very ripe Brie cheese, room temp.
1 large whole egg
2 large egg yolks
1 cup half-and-half
2 teaspoons coarsely chopped fresh thyme leaves
Salt and freshly ground pepper
1 prebaked Pate Brisee tart shell

1. Preheat oven to 325 degrees F. Place a medium skillet over medium-high heat. When hot, add the oil. Add apples; cook until browned on all sides, 2 to 3 minutes total. Remove from heat, and set aside.

2. Place Brie in the bowl of a food processor fitted with the plastic blade, and process 15 seconds. Add egg and the yolks one at a time; process after each until well combined. Add 1/4 cup half-and-half, and process until smooth. Transfer mixture to a large mixing bowl; slowly stir in remaining 3/4 cup half-and-half until smooth and combined. Stir in thyme, and season with salt and pepper.

3. Arrange reserved apples around the bottom of the tart shell. Pour custard around apples. Place pan in oven; 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.

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