If you follow me on Facebook, I’m sure you saw I was on a quest to buy some brie cheese. My friend happened to be at BJ’s and picked me up some. Thank you so much Nicole!
This cheese is freaking phenomenal. It really compliments a dessert. I had numerous bloggers use brie in their desserts and I was itching to give it a try. There’s one blogger in particular that inspired this raspberry brie tart recipe, Elizabeth from Sugar Hero.
I know I’ve said this already in another post, but I love the color that raspberries and strawberries provide. The color alone makes me want to dig into a dessert. Then to top it off with a delicious crumb topping, heaven!
Are you more of a crumb topping or pastry crust lover? I’ve always been a crumb topping lover. My mom would always buy those packaged Little Debbie coffee cakes and I would eat the crumb off of them. Of course I just tossed the rest, but don’t tell mom!
Look at those beautiful layers in this tart. There is something about looking at the layers of a dessert that is pretty awesome to me. The brie cheese is sandwiched between the crust and the raspberry filling. That cheese added a rounded flavor to the tart. I recommend trying it warm, but be warned it won’t be as pretty as the picture above. These pictures were after the tart was able to set over night and I even placed it in the fridge for an hour so I could get a couple nice cuts for the pictures.
Raspberry Brie TartPrint Pin It Rate
- 1/2 cup salted butter cold and diced
- 2 T. granulated sugar
- 1 1/2 cups all-purpose flour
- 9 T water cold
- In a large bowl, add butter, brown sugar, and flour. Using two forks or a pastry cutter, cut the butter into the brown sugar and flour.
- Once the crumbs are pea shaped drizzle the vanilla into the crumbs and give it a stir.
- Place in a ziplock bag and into the freezer for 1 - 1 1/2 hours.
- Preheat oven to 375 degrees.
- In a large mixing bowl, add in the butter, sugar, and flour. Using two forks or a pastry cutter, cut the butter into the sugar and flour.
- When the butter is pea shaped, add in 6 T. of cold water. Continue cutting the butter. If the dough is still crumbling, add in the extra tablespoons of water one at a time. I added the extra 3 tablespoons.
- Roll the dough out between two pieces of parchment paper or on a clean surface with a dusting of flour. The pan I used is a 14x5 inch tart pan. Press the dough into the tart pan. Line parchment paper on top of the dough and fill with uncooked rice or beans. This is called blind baking.
- Place the crust into the oven to blind bake for 20 minutes. Remove the rice or beans and parchment paper and bake for an additional 10 minutes or until the edges are golden brown.
- Let cool and prepare filling.
- Line the bottom of the crust with thin slices of brie cheese.
- In a bowl, add in the brown sugar and cinnamon. Stir the cinnamon through the brown sugar to avoid lumps.
- Add in the raspberries and flour. Stir until combined.
- Add the filling on top of the brie cheese.
- Sprinkle the crumb topping on the top of the raspberry filling.
- Place in a 375 degree oven for 30-35 minutes or until the center is set.
- Let cool and serve.