BRIE AND APPLE CUSTARD TART

Brie and Apple Custard Tart image

Yield Makes one 9-inch tart

Number Of Ingredients 10

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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

Steps:

Preheat oven to 400°F. 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 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 a wire rack to cool slightly before filling. Reduce heat to 325°F.
Heat oil in a medium saucepan over medium-high. 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 sauteéd 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.