Separate plate: sliced apples (skins left on), sliced pears, red and green seedless grapes
1. Be sure to chill your white wine; overnight is good
2. After you buy your pastry dough, chill it overnight along with the wine.
3. Heat oven to 400 degrees
4. With butter, grease a pie baking dish
5. Rinse off all of the fruit you plan to use and let it drain.
6. Sprinkle almond flour over a flat board or flat surface. I use marble countertop, which bakers used to always use. Make the whole sheet of dough 1/8 thick. Don't worry if you're not exact.
7. Carefully, lift and transfer the dough to the pie dish, draping the dough over the pie dish; letting the dough hang outside the pie dish
8. If you weren't able to find a round Brie, as I couldn't, buy a nice wedge, and cut it into big chunks.
9. Spread jam over the bottom of the dough. We love fig preserves for this recipe, but you can use whatever you like with a cheese like Brie. Quince jam is also excellent or you may prefer a marmalade. (your choice).
10. Place the Brie over the fig jam and then spread more jam over the top of the cheese.
11. Now, pull all the draped pieces of dough together, pulling them toward the middle of the pie dish. Pinch carefully, all of the places where the dough comes together, so you don't have any small openings where the cheese will run through, while baking. Examine carefully and pinch all possible little openings. The dough will fall into place while baking, but lightly pat it down a bit so there's no point of dough, sticking up, in the middle.
12. With your little pastry brush, brush all of the egg wash over the entire area of dough.
13. Place on the middle rack, in the middle of the oven and bake for about 35 to 45 minutes, depending on your oven. Set a timer to ring at 30 minutes and watch carefully from that time on. You want the top to become a beautiful golden brown and at that point, remove it from the oven.
14. Let it cool for about 10 minutes and slice your apples, and pears while the Baked Brie is cooling. Arrange the fruit plate and include Carr's water crackers, or not.
15. Plan exactly when you want to serve this appetizer because you want to serve the Baked Brie when it's warm and runny. It's not nearly as good cold or cool.
16. Make sure everyone has a chilled glass of while wine and a small plate with small fork.
17. Cut the Baked Brie with a knife and a pie server. If you want guests to serve themselves, don't be surprised at the speed with which it disappears.