Apple Brie Crescent Tart

6 ingredients. 30 minutes. That's all it takes.

INGREDIENTS:

2 8-oz Packages Crescent Roll Dough

2 Apples

1 Tbsp Butter

1-2 Tbsp Brown Sugar

8 oz Brie Cheese, Sliced

8-10 oz Raspberry Preserves

DIRECTIONS

Spread crescent roll dough into a jelly roll pan,  Set aside.

Thinly slice apples. This is easiest with a mandolin slicer, but can be done with a knife if needed.

Melt butter in a non-stick skillet over medium heat. Add apples and brown sugar. Cook, stirring occasionally, until the sugar is melted and apples are tender. Drain excess liquid from apples. Note that the sugar is not a necessary ingredient. It adds some sweetness, but the dish is still good if you choose to omit the added sugar. If you'd like a more crisp bite to the tart, omit the butter and brown sugar altogether and don't cook the apples. But make sure the apples are VERY thinly sliced so they do cook a little when you bake the tart.

 

 

Spread apples over dough. Spread out brie slices over apples.

Put raspberry preserves into zip-top sandwich baggie. Cut small tip off corner of bag, in order to use as a "piping" bag. 

Pipe preserves over apples and brie. There really is no magical art to this. Spread as evenly or as randomly as you'd like.

 

Bake at 375 F for 15-20 minutes, or until dough is cooked and cheese is melted. Let sit for a few minutes. Slice and serve.