Transfer it to a clean surface and knead the dough for a couple of minutes until smooth. Roll the dough out and coat a tart tin.
Cover it with a sheet of baking paper and fill it up with baking beans or dried pulses. Blind bake the shell in a preheated oven at 359°F (180°C) for 10 minutes. In the meantime peel and clean the apples. Chop them into bite-size pieces. Slice the bacon finely. Add both apples and bacon to a bowl and season with some pepper and salt.
Once the pastry shell is cooked, let it cool for 5 minutes. Then sprinkle it with half of the grated Emmental. Top with the brie and the bacon and apple mixture. Pour the cream mixture on top.