Apple Brie Crostata

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If you’re a fan of apple pie with cheddar cheese, then you’re sure to love this twist on the beloved combo courtesy of chef Thomas Langille. In this Apple Brie Crostata, homemade apple compote is nestled into a flaky pie crust and topped with slices of brie for the perfect balance of tart, sweet and salty. Finished with a scoop of vanilla ice cream or fresh whipped cream, this crostata is a delicious and unexpected riff of the classic apple pie.


Servings: 2 large or 4 medium tarts


for the pie dough
  • 1 pound frozen butter grated
  • 600 grams all purpose flour
  • 100 grams sugar
  • 15 grams salt
  • Pint ice water
for the apple compote
  • 24 apples peeled and chopped
  • 12 ounces sugar
  • 12 ounces dark brown sugar
  • 4 ounces all purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 8-16 slices of brie depending on the yield


for the pie dough
  1. Cut the butter through flour, sugar, and salt until flour is yellow in color and mixture looks sand-like.
  2. Add ice water and gentle fold the pastry into a dough (don’t knead the dough, you’re not making bread). Place into fridge wrapped with clean film for 30 minutes.
for the apple compote
  1. Mix together all ingredients.
to assemble
  1. Take the dough and roll out until it's 1/8 inch thick and cut dough into shape you want. Langille uses a large cake pan and cut out circle.
  2. Add apple compote and 4 pieces of brie and fold dough, making rustic tart.
  3. Egg wash and sprinkle raw sugar. Bake at 350 for 25 to 30 mins until golden brown.
  4. Serve warm with vanilla ice cream or fresh whipped cream.

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