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Apple, Brie, and Honey Tarts Recipe

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★★★★★

4.3 from 86 reviews

These Apple, Brie, and Honey Tarts combine the sweet crispness of apples with creamy, tangy brie cheese and a drizzle of honey, all nestled in a buttery homemade pie crust. Enhanced with caramelized onions, fresh thyme, and a sprinkle of parmesan, this savory autumn appetizer is perfect for a cozy snack or elegant starter, offering a delightful balance of flavors and textures.

Ingredients

Scale

Pie Crust

  • 1 1/4 cups (162 g) all-purpose flour
  • 1/2 tsp kosher salt
  • 1/2 cup (116 g) salted butter, cold and cut into 1/2-inch (1-cm) cubes
  • 3 to 4 tbsp (60 ml) ice cold water
  • 1 egg + 1 tbsp (15 ml) water, for egg wash

Caramelized Onions

  • 3 tbsp (44 g) salted butter
  • 1 small yellow onion, sliced thinly
  • 2 tsp (10 g) granulated sugar
  • Pinch of kosher salt
  • 1/4 cup (60 ml) dry white wine (any kind)

Filling & Toppings

  • 2 medium sweet apples (e.g., Honeycrisp, Jonathan, or Gala), peeled, cored, and sliced into 1/4-inch (6.35 mm) slices
  • 4 oz (114 g) brie cheese, rind removed and sliced
  • 1/2 cup (50 g) parmesan cheese, grated
  • 4 to 6 sprigs fresh thyme, leaves stripped
  • Flaky sea salt, for serving
  • Freshly cracked pepper, for serving
  • 3 tbsp (45 ml) honey

Instructions

  1. Make the Pie Crust: In a medium bowl, whisk together the flour and kosher salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender, fork, or your fingers until the mixture resembles pea-sized crumbles.
  2. Incorporate Water: Slowly add the ice cold water, one tablespoon at a time, stirring with a wooden spoon as you go. Once the dough no longer crumbles and forms a consistent ball when pressed together, shape it into two equal discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour (up to 3 days).
  3. Caramelize Onions: While the dough chills, melt the butter in a medium skillet over medium-high heat. Add the sliced onions and cook until they become translucent, about 5 minutes. Sprinkle in the sugar and a pinch of salt. Pour in the white wine to deglaze the pan and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally (every 5 minutes), until onions are deeply brown and sticky, about 30 minutes. Remove from heat and transfer to a heat-safe bowl.
  4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper and set aside.
  5. Roll Out Dough and Cut Circles: Remove the dough from the fridge and unwrap. On a lightly floured surface, roll out one disc to about a 12-inch (30-cm) diameter. Using a 4-inch (10-cm) round cookie cutter or small bowl, cut out approximately nine circles. Re-roll scraps as needed to cut out remaining circles.
  6. Prepare Tart Shells: Press each dough circle into a 4-inch (10-cm) tart pan. Fold the crust overhang down into the inner edges of the tart pans to create a thicker edge. Use a fork to prick the bottom of each crust several times. Chill the tart shells in the refrigerator or freezer for about 20 minutes to firm up.
  7. Egg Wash and Assemble Tarts: Whisk together the egg and 1 tablespoon water for egg wash. Brush each chilled tart shell all over with the egg wash. Evenly distribute the caramelized onions, apple slices, and brie among the tart shells, layering so some apples are covered by cheese and others sit on top. Sprinkle each tart with grated parmesan cheese.
  8. Bake: Place the tarts on the prepared baking sheets and bake in the preheated oven for 20 to 25 minutes, until the crust is golden brown and the cheese is melted and lightly browned on top.
  9. Serve: Remove from oven and let cool slightly. Serve warm, garnished with fresh thyme leaves, a sprinkle of flaky sea salt, freshly cracked pepper, and a generous drizzle of honey.

Notes

  • You can substitute olive oil for butter when caramelizing onions for a dairy-free alternative.
  • If dry white wine is unavailable or undesired, it can be omitted, but the onions may take longer to caramelize and the flavor will be less complex.
  • Use sweet apple varieties like Honeycrisp, Jonathan, or Gala for the best flavor balance.
  • If brie is unavailable, goat cheese, Camembert, or Havarti are suitable substitutes.
  • Parmesan cheese can be replaced with Pecorino Romano, Asiago, or white cheddar for a different sharp flavor.
  • If fresh thyme is not available, dried thyme can be sprinkled before baking, but fresh thyme after baking gives better aroma.
  • The recipe yields around 9 tarts, perfect for serving as appetizers or snacks.
  • Chilling dough before rolling helps prevent shrinkage and makes handling easier.
  • For best texture, brush the crust with egg wash before adding filling to achieve a golden, glossy crust.

Keywords: apple tart, brie tart, honey tart, caramelized onion tart, fall appetizer, savory tart, autumn recipe, homemade pastry, easy appetizer

Find it online: https://epicrecipebox.com/apple-brie-and-honey-tarts-recipe/