Apple and Fresh Goat Cheese Tart

When fall comes around each year in Garrett County, the sides of the mountains catch fire with a colorful blend of red, gold, and burnt orange, the farmers start to bring in the hay, and the apples start to ripen into their own festive colors in the crisp autumn chill.

This tart captures the colors of fall in a flavorful way your taste buds will love. Creamy fresh goat cheese balances the tart sweetness of pie apples, bounded by a buttery, flaky crust. Odds are, you’ll want to make this again at Christmas.

Firefly Farms Seal
Apple Goat Cheese Tart



  • 6 whole baking apples
  • 1⁄4 cup sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter



  1. Preheat oven to 450° Fahrenheit. Set the Fresh Goat Cheese log out at room temperature as you prepare the crust.
  2. Bake pie crust in a 9-inch tart pan until golden brown; remove from oven and cool. Reduce the oven temperate to 375° Fahrenheit.
  3. Peel, core, and slice the apples into wedges. In a large skillet, sauté the apples with the butter, cinnamon, and sugar until tender. Set aside.
  4. In a mixing bowl, combine the chèvre, sugar, vanilla, cream, apple butter and eggs. Mix well. Pour the custard mixture into the cooled pie crust. Arrange the cooked apple slices on the top of the custard. Bake the tart for 40 minutes until the custard has set and a toothpick inserted comes out clean.
  5. Serve warm with fresh whipped cream or ice cream.
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