A few weeks ago, when the temperature dipped low for the first time, I had brie and apples in my fridge and I thought… let’s see what I can do with this! Instead of a traditional baked brie, I ended up with this bubbly tart. It’s perfect for fall parties and potlucks – plus your home will smell like fall goodness while it bakes!
Place one layer of phyllo into a pie pan. Brush with olive oil, and carefully add another layer of phyllo. Continue doing this until you have 10-12 layers.
Twist the dough hanging over the edge up into a crust. You will need to trim some of the extra dough away before you can do this.
Add slices of brie into the bottom of the pie shell. Whisk together melted butter (or earth balance), whiskey, cinnamon, and honey. Brush mixture over the brie – you don’t need to use all of it.
Cover the brie with slices of apples.
Bake in a 400 degree oven for about 30 minutes. The crust should be golden, the apples should be tender, and the brie should be bubbling!
I liked to drizzle a little bit more honey over each warm slice for a little extra sweetness.
It’s also great with vinegar, so I loved serving this with a salad. My personal favorite dressing is a mixture of white balsamic vinegar, olive oil, dijon mustard and honey. It pairs perfectly with the tart!