Meet the Prince of tarts. This sweet and savoury beauty has a creamy Ricotta and Brie Cheese filling with a touch of orange marmalade for sweetness! It’s a Prince of a tart because it’s topped with Red Prince apples which are one of my favourite local apples. This recipe is sweet, savoury and filled with cheesy goodness. A delicious and elegant tart that you must make.

It’s Red Prince apple season and this Canadian grown winter apple is available now in Ontario, Quebec & the Maritimes. It’s harvested in the fall & cellared until the New Year. Why? The flavour matures during this time to elevate the eating experience, like a wine being cellared. It’s sweet, tangy, crunchy and so delicious! Slice it, sauté it, bake it, just buy it, as it is at its peak and a fantastic local apple! Enjoy!

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Red Prince Apple Ricotta and Brie Orange Marmalade Tart

Total Time2 hours hrs

Course: Dessert, Main Course

Cuisine: Canadian

Yield: 8 people

Materials

Tart filling

• 2 Red Prince Apples washed and unpeeled
• 2 tbsp olive oil
• 300 g brie cheese
• 350 g ricotta fresh cheese
• 1 tbsp fresh thyme leaves
• 1 tbsp grainy dijon mustard
• 1 large egg beaten
• 1/4 cup orange marmalade with orange peel + 2 tbsp
• 6 sprigs of fresh thyme

Tart Dough

• 2 cup all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter cold and cut in 1/2 inch cubes
• 1 tsp fresh lemon juice
• 1/2 cup full fat sour cream
• 4-5 tbsp ice water

Instructions

• To make tart crust, pulse flour and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle with lemon juice and add sour cream. Mix with a fork, add ice water until dough comes together. You might not need all 5 tablespoons. Lightly knead until no dry spots remain and dough is smooth. Pat into a flat 1/2 inch thick disk and wrap in plastic. Chill at least 1 hour.
• To make filling, cut 1/3 of brie cheese into 1/4 inch cubes and place in a medium bowl. Thinly slice remaining brie and refrigerate until ready to use.
• Add ricotta, thyme, mustard, egg, salt and pepper to brie in the bowl. Stir to mix well.
• Preheat oven to 350 F. Butter an 11 inch round loose-bottom tart pan.
• Remove dough from refrigerator and let rest to soften for a few minutes. Dust clean surface with flour and roll out dough into a 12 inch round with even thickness. Large enough to fit inside the tart pan. No worries if it over laps, just tuck it in a bit as it will give it a rustic look when baked.
• With a fork, prick 10 times on the bottom of pastry. This will help tart not bubble on the bottom when baked. Bake tart shell in oven for 10-12 minutes or until base is dry and cooked. Let cool completely before filling.
• While tart is baking, heat 1 tbsp of oil in a large frying pan over medium heat. Fry half the apples on each side until golden, about 30-40 secs. Repeat with remaining 1 tbsp of oil and apples.
• To assemble tart, fill cooled tart shell with cheese filling spreading it evenly. Arrange brie slices on top and brush the top with a 1/4 cup of the orange marmalade. Bake tart for 30 minutes
• Remove from oven and layer apple slices on top. Brush the apples with the remaining 2 tbsp of marmalade.
• Bake tart for an additional 10 mins or until apples are golden caramelized.
• Garnish tart with fresh thyme sprigs and serve warm.