Festive dessert: apple and brie tart

This delicious dessert has both German and Provençal origins. Not only will you be proud to place this aesthetically pleasing dish on your New Year's Eve table, but your guests will all be asking for the recipe.

The ingredients

For the crispy pastry, take two cups of sifted flour, 1/2 tablespoon of salt, 12 tablespoons of butter, 1/2 cup of ice water.

For the filling, you will need two large apples and 230 grams of fresh brie.

Preparation:

To make the crispy pastry, first mix the flour and salt, then cut the butter into the flour, working it into small, irregularly sized pieces.

Place everything in a food processor and pulse two or three times to make the dough lumpy. Then pour in ¾ of the ice water, mix again, and add the rest of the water, if necessary, to obtain a dough that is a little sticky to the fingers.
Divide the dough in half and cover each half with plastic wrap. Refrigerate for a few minutes.

Roll the balls of dough with a rolling pin to flatten them well and place them in a large pie dish.

For the filling:

Slice the cheese thinly and core the apples, then cut them into very thin wedges. Spread the brie over the base of the tart and top with the apple slices.

For a beautiful, aesthetically pleasing arrangement, start by forming a circle on the outside with the apple slices, then, overlapping them, work your way inward. In the center of the tart, arrange the slices to mimic the shape of a rose heart. Fold or cut the slices in half to create small petals.

Bake in a preheated oven at 210°C for approximately 40 minutes.

Let cool before serving.