CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Sweet & Savory Brie Tart

suemunzlinger's
recipe box


Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Appetizers and Dips
    Prep Time:       Cook Time:       Total Time:  



• 1 store-bought piecrust
• 2 cups French bread (cut into 1-inch cubes)
• 1 Granny Smith apple (peeled and cut into 1/2-inch cubes)
• 1/2 cup dates (pitted and chopped)
• 1/4 cup walnuts (roughly chopped)
• 1/2 stick butter (melted, 1/4 cup)
• 2 tablespoons white wine or fruit juice
• 2 teaspoons fresh thyme leaves
• 1 jar apricot preserves (about 13 ounces)
• 1 wheel brie (8 ounces, 1/4-inch slices)

1 Preheat oven to 350ºF.
2 On a lightly floured work surface, lay out one piece of dough. Lightly flour both sides of the dough and the rolling pin. Lightly roll out the dough to an 12-inch circle. Transfer to 11-inch tart pan. Press the dough into the bottom and sides. Press the rolling pin over the top of the tart pan to cut away the excess dough. Prick the dough all over the bottom and sides with a fork. Transfer tart pan to a baking sheet and place in the freezer for about 15 minutes.
3 Remove tart pan from the freezer. Lay a sheet of parchment paper on top and fill the tart shell with dried beans. Place in the oven to blind bake until light golden, about 12 minutes. Remove the beans and bake for an additional 10 minutes until light golden.
4 To a large bowl, add the bread, apples, dates, walnuts, melted butter, wine, thyme, salt and pepper. Toss to combine and set aside.
5 To the cooled tart shell, add half of the apricot preserves and spread into an even layer. Pour the bread-apple mixture into the tart shell and spread into an even layer. On top, arrange the brie in a circular fan shape. To the remaining apricot preserves, add 2 tablespoons of water, and stir to combine. Using a pastry brush, coat the top of the tart with the preserves mixture.
6 Bake for 20-25 minutes until the top of the tart and the crust is golden brown. Remove and allow to cool before serving.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Savory Mushroom Tart
   by sgre52160



For the crust: 1 cup whole wheat flour 3/4 cup all purpose flour 1 1/4 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter, cold and cut into bits 2 tablespoons olive oil 1 1/2 tablesp




Savory Ham Breakfast Tart
   by sgre52160



1 pkg (15 oz) refrigerated pie crust, (2 crusts) 1 cup julienne sliced leftover ham 1/2 cup shredded Gruyere cheese or Swiss cheese 1 cup milk 3 large eggs 1 tbsp chopped fresh thyme 1/4 t




Savory Ricotta-squash Tart F&w
   by ICOOK2



2 large eggs 14 ounces frozen all-butter puff pastry, thawed but chilled All-purpose flour, for rolling Two 11-ounce organic acorn squash, rinsed and dried 1 tablespoon plus 1 teaspoon extra-v




Cheese And Vegetable Savory Tart
   by sgre52160



2 cups shredded any flavored cheese or combination 2 cup any roasted or sauteed vegetables (used onions, peppers, zucchini, eggplant and mushrooms) 1 refrigerated French loaf or pizza crust 1/2




Sweet Potato Tart
   by suemunzlinger



1-1/2 cups all-purpose flour 1/2 cup packed brown sugar 1/4 cup cold butter, cubed 2 tablespoons chopped pecans, toasted 1 egg FILLING: 1 can (15-3/4 ounces) sweet potatoes 1/2 cup packed bro





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.