Maple Sausage, Apple, and Sweet Onion Brunch Tart

Maple Sausage, Apple, and Sweet Onion Brunch Tart

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"Sweet and savory, this brunch tart is sure to be a star on your brunch table."
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1 h 15 m servings
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Original recipe yields 8 servings


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  1. Let pie crust stand at room temperature according to package directions. Preheat oven to 400 degrees F. Line a 10- to 10 1/2-inch tart pan with removable bottom with pie crust, pressing into bottom and up sides. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from the oven.
  2. Meanwhile, in a large skillet cook sausage and onion until meat is browned and onion is tender, stirring frequently. Drain fat. Stir in pie filling and 2 tablespoons brown sugar. Transfer mixture to partially baked pie shell.
  3. In a medium bowl cut butter into 1/3 cup brown sugar until crumbly. Stir in oats and pecans; sprinkle evenly atop sausage mixture.
  4. Bake, uncovered, for 30 to 35 minutes or until top is golden. Remove from oven; drizzle with maple syrup. Let stand 15 minutes. Remove sides of pan and slice to serve.



used cherry pie filling instead of apple

Wayyyyyyyy too sweet. I would use only 2 TBS brown sugar in the topping mix and forget mixing it in the meat mixture. Also needed some additional salt and pepper. Not sure I would make it again ...

I used fresh apple slices instead of apple pie filling with some cinnamon and some lemon juice. It didn't stay together as nicely, but it helped cut some of the sweetness. I would also use less ...