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Brie, Apricot Jam, and Honey Tart

Chef's notes

This simple but delicious tart was originally created to use leftover Brie from a get together. It can be made with as little as half an 8 oz. round in an 8” tart pan with removeable bottom.

A cookie crust bottom is topped with slices of brie, dotted with apricot jam and honey.

Simply proportion ingredients if using a larger tart pan.

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Brie, Apricot Jam, and Honey Tart

Ingredients

1 ½ cups of ground social biscuits or animal crackers
1 teaspoon sugar
4 tablespoons butter
4-6 ounces Brie
Apricot preserves, regular or sugar free
Honey

Instructions

Preheat oven to 325° convection.
Process cookies to produce 1 ½ cups of fine crumbs.
Pulse with sugar. Add softened butter and pulsate until texture is like wet sand.
Evenly spread on the bottom of the ungreased tart pan and lightly press down.
Bake until lightly tanned, 8-10 minutes.
Increase heat to 350° convection.
Slice brie 1/8 inch or thicker. Cover the crust with slices of Brie. Dot with apricot jam. Drizzle top with honey. Bake until cheese and apricot are melted and honey glazes, about 8-12 minutes.

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