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.

　　

Ingredients

Makes one 9-inch tart

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　Martha Stewart's New Pies and Tarts