This apple, bacon, and brie tart is the perfect party food. Easy to make and easy to make your own, it combines the crisp tartness of fresh apples with the gooey tartness of apple butter, savory maple peppered bacon and thyme for an appetizer that is also great for any meal, even dessert.
Your grocery list
- Apples (I use gala or pink lady apples most of the time, but any of your favorites will work)
- Egg (for egg wash)
- Brie (pick up one of those 6-8-lb. wheels of Brie that are usually in the deli section of your grocery store)
- Thick-cut bacon of your choice (beef, pork, and turkey will work – also, you can skip the bacon altogether. It really helps balance the overall flavor, but it’s still delicious without it)
- Freshly cracked black pepper (if you can, you’ll want to avoid the pre-ground pepper that’s basically the consistency of sand)
- Puff Pastry (crescent rolls will also work as a crust)
- Apple butter (homemade is best, but a jar from the store certainly works too!)
Equipment/tools you’ll need
- Rolling pin
- Baking sheet
- Parchment paper
- Mixing bowl
Tips & things to remember
- When using puff pastry or crescent rolls, remember to roll out the dough a bit first. This will seal the cracks/keep the individual crescent rolls together giving you a bit more space to work with.
- I like my bacon a bit crispier so I don’t mind the darker (but absolutely not burnt) crust that comes with that. Baking for less time will yield a perfect golden brown crust and the bacon will be on the chewier side.
Apple Bacon Brie Tart
- Baking sheet
- Parchment paper
- Rolling Pin
- Mixing bowls
- 1 sheet of puff pastry or 1 can of crescent rolls
- 1 cup apple butter
- ½ of a Brie wheel 3-4 oz., sliced into ¼” thick pieces
- 2 apples cored and sliced
- 2-3 strips of thick-cut Maple bacon diced into ½” pieces
- A few sprigs of thyme leaves stripped from the stems
- 1-2 tablespoons extra virgin olive oil
- Fresh cracked black pepper
- 1 egg for egg wash
- Line the baking sheet with parchment paper and preheat the oven to 400º F. Use a rolling pin to roll out puff pastry slightly and seal any cracks. Spread apple butter out into an even layer leaving a 1” border around the edges. Top with sliced brie and apples. Add sliced bacon and thyme leaves, making sure they are spread evenly.
- Drizzle toppings with olive oil and sprinkle with black pepper. Fold the edges in to create a crust. Combine egg with a teaspoon of water and brush onto the crust.
- Bake for 35-40 minutes or until the crust is a deep golden brown and the bacon is starting to crisp. Let it cool for 5 minutes before slicing and serving.
- If you’re using crescent rolls: line the triangles up in alternating directions to create a rectangle and be sure to use the rolling pin to seal up any cracks between the sections.
- If you don’t have maple bacon, toss bacon in 1-2 tablespoons of maple syrup and let it marinate for 20-30 minutes. Strain the excess syrup before adding it to the tart.
- If you want your crust to be a perfect golden brown, the bacon will be a little less crisp, so bake to your discretion.
- To store leftovers: add to a zip lock bag or airtight container and store in the fridge for up to 4 days.
My name is Lena aka The Biscuit Lady, and my favorite part about cooking, baking, and experimenting with food is realizing that something isn’t as hard as I previously thought. It’s the learning, growth, and immense pride that come with developing new, delicious skills.
My style of cooking combines familiar flavors and ingredients with techniques I’ve picked up from traveling, reading, and eating all kinds of cuisines. I believe that food is one of those things (like music) that truly moves and connects us and this blog is my way of introducing that concept, plus a few others relating to food and community to anyone who’s interested.
Besides being in the kitchen, I enjoy visual art, photography and documentaries, forests, rivers & beaches, Jeopardy! (RIP Alex Trebek), and playing made-up games with my nephews.