Ingredients
Sour cream pastry
Method
1.To make sour cream pastry, process flour and butter until crumbly. Add cream and yolk, process until mixture comes together. Knead pastry on floured surface until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
2.Oil a 24cm (9½-inch) round loose-based tart tin. Roll pastry between sheets of lightly floured baking paper until large enough to line tin. Ease pastry into tin, press into base and side; trim edge. Freeze 15 minutes.
3.Preheat oven to 180°C/350°F.
4.Place tart on an oven tray. Line pastry case with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until base is dry and cooked. Cool.
5.Meanwhile, using a mandoline or sharp knife, cut apples lengthways into 5mm (¼-inch) thick slices. Heat half the oil in a large frying pan over medium heat. Add half the apples; cook 30 seconds each side or until golden. Drain on paper towel. Repeat with remaining apple slices.
6.Finely chop three-quarters of the brie. Cut remaining brie into thin slices; reserve. Combine chopped brie, ricotta, thyme leaves, egg and mustard in a medium bowl; season. Spread mixture into tart shell. Arrange reserved sliced brie over cheese mixture, overlapping slices. Brush with marmalade.
7.Bake tart 30 minutes. Top tart with apple; bake a further 5 minutes or until apple is warmed through. Serve tart warm topped with thyme sprigs.
