Ambrosia Apple and Brie Tart with Figs and Walnuts
- 3 to 4 Ambrosia apples
- 6 dried figs
- 80 ml of chopped walnuts
- 225 grams of Brie
- 60 ml of brown sugar
- 3 ml of liquid – white wine / favourite liquor/apple juice
- One pie crust (homemade, frozen or roll out, whichever you prefer)
- Sea salt (or coarse salt)
Preheat oven to 205°C (400°F)
Press the pie crust into your pan.
Slice the dried figs and then arrange them over the crust. Sprinkle the walnuts over the figs.
Cut the Brie into thin slices and cover the bottom of the tart (covering the figs and walnuts).
Cut your apples into thin slices and arrange them, overlapping, in a circle around the pan leaving the middle exposed. In the middle arrange the slices into a rose pattern (see picture).
For the “rose” you will want your apple slices to be quite thin so they don’t break when you are bending them.
The closer to the middle you get the more you will have to bend them. If you find your slices aren’t thin enough and keep breaking put a few on a plate and microwave them in 5-second increments until they are just tender enough to bend.
In a small bowl combine the brown sugar and the liquid. Pour over the apples. Grind a little bit of sea salt (just a couple of grinds) over the apples.
Put your tart in the oven and bake for about 25 to 30 minutes or until the crust is golden and the Brie is bubbling.
Let cool for a good 15 minutes before serving.