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Martha's Brie and Apple Custard Tart — tastebook.com

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. Brie and Apple Custard Tart Makes one 9-inch tart All-purpose flour, for dusting ½ recipe Pate Brisee 1 tablespoon olive oil 2 tart, firm apples, such as Granny Smith, peeled andcored, each cut into 6 wedges 6 ounces very ripe Brie cheese,room temperature 1 large whole egg, plus 2 large egg yolks ½ cup heavy cream ½ cup milk 2 teaspoons coarsely chopped fresh thyme leaves Coarse salt and freshly ground pepper

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