4 apples, sliced thin (use 2 varieties)
2 tablespoons butter
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons flour
pinch salt
dash lemon juice
1/4 lb brie, frozen, then grated
1 9" prepared pie crust
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Servings: makes 2 tartlets
Michael Reining
Preheat your oven to 325F.

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 mixture.

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 presentation.)

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 Mike below!

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.