In a large saute pan, melt the
butter over medium heat. Add the
apple slices and cook until the
apples start to color slightly. Add
the sugar, cinnamon, salt and
lemon juice (perhaps a bit of water
as well). Cook until the juices start
to thicken. Remove from heat and
allow to cool.
Grate the frozen brie. Work quickly
so the brie does not clump
together. Fold into the apple
Roll out the pie crust to a bit less
than a 1/4" thickness. Use a 6"
plate as a template to cut the pie
crust into 6" rounds. Place the
rounds onto a parchment paper
covered sheet pan.
Mound the apples in the center of
the pie crust, leaving about a 3/4"
edge all the way around. Gently
fold up the edge of the pie crust
over the apples, crimping the
dough to hold it. (At this point, you
can use an egg wash around the
edge of the tarts to make a nicer
Place the tarts in the oven and
bake for 20-25 minutes, until the
crust turns a golden brown. Allow
the tarts to cool before cutting.
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Apple brie tartlets
Try this apple brie tartlet, no pie or tart pan
needed as you fold the pie dough over the
filling to make a rustic tartlet.
The addition of the brie cheese makes for a
unique and sophisticated flavor pairing.
Check out the video demo with Chef
Using 2 different varieties of apples
gives a better depth of flavor. Try a
tart variety like Granny Smith and a
sweet variety like Pink Lady. Also,
I'm not a big fan of using lemon juice
in water to keep the apples from
coloring. If you need to slice the
apples in advance and want to keep
them from turning, use a bit of
pineapple juice in water. This gives
enough acid to keep the color
without making the apples more tart.