Brie and Pear Tart ~ Ile De France Cheese Giveaway

Brie and Pear Tart Recipe

Fall is upon us. Time for picking apples, making hot beverages, and baking a sweet and savory Brie and Pear Tart Recipe. Maybe the latter isn’t a traditional fall activity, but I assure you, it should be at the top of everyone’s list!

If you’ve been reading ASP very long, you know, there are very few things I enjoy as much as cheese. In fact I believe cheese to be an ingredient that makes every other ingredient better. Don’t believe me?

Cheese and Chocolate: Ricotta Chocolate Chip Muffins

Cheese and Seafood: Southern Shrimp and Cheesy Grits

Cheese and Pumpkin: Creamy Chocolate Pumpkin Bar

Cheese and Pickles: Ploughman’s Lunch

Cheese and Beets: Roasted Beet and Radicchio Salad

See… and you doubted.

Ile De France Cheese

Recently I received a package from Ile De France Cheese. I couldn’t have been happier receiving a box of Italian shoes or rare gemstones. Ile De France asked if I would taste their brie and goat cheese then compare them to other popular brands.  They wondered if I could taste a difference.

As I sat in giddy euphoria, scooping little nibbles with a cheese knife that I put STRAIGHT into my mouth, I did notice some differences…

First the brie:  A small, but note-worthy observation, the Ile De France Brie was packaged better than the other two cheeses. No,  I was not swayed by pretty packaging. Better air-tight wrapping gave the Ile De France brie a much fresher taste. The brie was bright and ripe with a nutty back note. The texture was also extremely creamy, while one of the others was dense and the third was a bit gummy.

As for the goat cheese:  I noticed again, a distinct freshness that was not apparent in the other two cheeses. It was delicately tangy with a smooth texture, yet crumbly when cold and spreadable at room temperature.

The reason, I learned, for the impeccable flavor is the Ile De France “La Creme du Jour” crafting process. They make their cheeses the same day the cream is extracted–within 48 hours of the time of milking. The cows and goats are grass-fed to guarantee superior taste, better health benefits, and a much more eco-friendly cheese. It’s comforting to find companies who put that much thought into what they offer us.

How to Make Pear Tart

I adore pairing fruit and cheese. This simple, yet elegant, Brie and Pear Tart recipe holds the perfect balance of sweet and savory. It is not exactly a dessert, or an appetizer… it’s both!

How to Make Brie Pear Tart

Serve this as a luxurious first-course, as a main course with a salad, or as a european-style dessert (meaning not super sweet.) Anyway you serve this tart, it’s sure to be a show stopper.

Brie and Pear Tart


Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Brie and Pear Tart


1 roll out refrigerated pie crust (or make from scratch)
1 wedge of Ile De France Brie, about ½ lb.
3-4 ripe pears
¼ cup brown sugar
1 ½ Tb. Pear Brandy (or pear schnapps)


Preheat the oven to 400 degrees F. Roll out the piecrust and carefully fit it down into the tart pan—making sure not to stretch the dough. Fold the excess dough inward and press into the ridges of the pan.

Slice the brie into thin strips. Cover the bottom of the tart with the brie and press around evenly.

Cut pears into super-thin slices. Overlap them around the exterior of the tart pan, leaving a whole in the middle.

Then stand the slices up and press into the exposed brie, creating the shape of a rose. Continue to bend and overlap the pears all the way to the center. It will take very thin slices to curl in the middle.

Mix the brown sugar and pear brandy in a small bowl. Sprinkle over the top of the pears; then sprinkle with salt.

Bake for 30-40 minutes—until the brie is bubbling up and the crust in golden.

Sit for 10 minutes before extracting it from the tart pan and cutting.

Simple Pear TartServed on beautiful Villeroy & Boch dishes.

I have a fantastic Ile De France Giveaway for you today!

One LUCKY reader will receive this gorgeous cheese board and dome, a cheese knife, and a delicious assortment of Ile De France Cheeses.

To Enter: ~CLOSED~

Leave a comment describing your favorite way to eat brie or goat cheese.

For additional entries:

Follow Ile De France Cheese on Facebook and/or Twitter.

Follow ASP on Facebook and/or Twitter

Share this on Facebook and/or Twitter:  Simple Elegant Brie and Pear Tart and AMAZING @IDFCheese Giveaway on @SpicyPerspectiv ~ Don’t miss it!

(Leave a separate comment for each entry.)

For US residents only.

A winner will be selected by random drawing and announced September 29th. Winner: Craftwhack

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

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297 Responses to “Brie and Pear Tart ~ Ile De France Cheese Giveaway”

  1. #
    Cécy — September 27, 2011 @ 9:16 am

    I would have never thought to mix brie and apples in a pie. But I guess why not right? It could be good with a puff pastry crust for an apetizer I would imagine.

    My favorite way to have goat cheese is fresh, with a slice of fresh crispy bread, maybe a little salt and pepper, herbs or a pesto.
    It is a fun cheese to cook with too. I’ve made a great savory struddle in the past for the holidays that had goat cheese, mushrooms, spinach and more in it.


  2. #
    Cécy — September 27, 2011 @ 9:17 am

    Oh and I already follow on facebook.


  3. #
    Bonnie Banters — September 27, 2011 @ 9:47 am

    Completely stunning and delicious looking. I love tarts. Thanks!


  4. #
    Maria — September 27, 2011 @ 3:41 pm

    Oh my goodness, this looks so delicious!! Mmm…


  5. #
    Maria — September 27, 2011 @ 3:43 pm

    Oh I was so taken by the tart I didn’t answer the question. A restaurant near us had an appetizer with warmed brie and pecan sasuce, served with apple slices & pita triangles. It was so amazing but they closed. :-(


  6. #
    Kristine Foster — September 27, 2011 @ 5:25 pm

    I love brie and carmel apple skewers ( kebobs/speidinis)! Glass of Jacob’s Creek Merlot 1994 and I am all set and living in 7th heaven! Of course Clinquot Champagne is good with brie and apples too!


  7. #
    angie — September 28, 2011 @ 9:45 am

    I love goat cheese, especially feta, on my pizza and in my felafel wraps! mmmm!!!! I don’t really like Brie, but my hubby loves it with pears.


  8. #
    angie — September 28, 2011 @ 9:46 am

    I like them via FB as Tofu Fairy.


  9. #
    angie — September 28, 2011 @ 9:46 am

    I follow them via Twitter as FotoMacro.


  10. #
    angie — September 28, 2011 @ 9:47 am

    I like you via FB as Tofu Fairy.


  11. #
    angie — September 28, 2011 @ 9:47 am

    I follow you via Twitter as FotoMacro.


  12. #
    angie — September 28, 2011 @ 9:48 am
  13. #
    Jason Rossington — September 28, 2011 @ 9:09 pm

    I love to eat goats cheese with pickled beets I like my Brie baked in phyllo with a nice tart fruit compote like rhubarb in the spring or crab apple or coronation grape jelly with fresh herbs


  14. #
    Jason Rossington — September 28, 2011 @ 9:09 pm

    I love to eat goats cheese with pickled beets I like my Brie baked in phyllo with a nice tart fruit compote like rhubarb in the spring or crab apple or coronation grape jelly with fresh herbs


  15. #
    Meredith {InSockMonkeySlippers} — September 28, 2011 @ 9:24 pm

    Simply gorgeous! I love brie and peach crostini


  16. #
    SShady — September 28, 2011 @ 10:22 pm

    Warm Brie with a crusty French baguette!


  17. #
    Dmarie — September 29, 2011 @ 1:27 pm

    arrived too late for the giveaway, but I always leave here feeling as if I’ve won something. what a beautiful tart, Spicy!!


  18. #
    Steve @ HPD — October 2, 2011 @ 11:37 pm

    You reminded me: I wonder how many people caught the joke on Modern Family when Mitchell brought Cameron a PB&J sandwich — pear, brie, and jambon. Cheers!


  19. #
    Sonia - L'Exquisit — October 10, 2011 @ 12:51 pm

    I prepared this tart last weekend and it was delicious. Thank you for the recipe!


  20. #
    Michelle — October 20, 2011 @ 2:18 pm

    Just gorgeous! I love how you arranged the pears!


  21. #
    sarah @ two tarts — October 29, 2011 @ 7:54 pm

    Thank you for the inspiration and directions on forming the pretty rose shape. I just made this and it was beautiful… my pics are here:


  22. #
    Alison — November 15, 2011 @ 2:14 pm

    Looks delicious! What size tart pan did you use?


  23. #
    sara — November 15, 2011 @ 10:22 pm

    Wow, so so gorgeous! This looks like the perfect dessert for a celebration. :)


  24. #
    Tara — April 7, 2012 @ 9:22 am

    I want to make this for Easter tomorrow.. But I don’t have a tart pan… I have a 9in cake pan. Will that work? And how long do I have to reheat it for?


    • Sommer — April 7th, 2012 @ 11:32 am

      Hey Tara,

      It would be easier to lift out of a pie pan, if you have one of those. If not, you could definitely try the cake pan–Maybe line it with foil and lift the whole thing out before cutting.

      Happy Easter!


  25. #
    Rachel Cooks — September 20, 2012 @ 6:01 am

    Oh my gosh, Sommer! This is SO unbelievably gorgeous!


  26. #
    Anita at Hungry Couple — September 20, 2012 @ 9:54 am

    What a heavenly sounding combination!!


  27. #
    Sharon — November 30, 2012 @ 8:47 pm

    I just made this, and it was great! I used pear, but love the apple idea posted by a previous commenter. I think this will be even better tomorrow after the flavors mingle some. I’m looking forward to trying this again sometime! Thanks so much for sharing!


  28. #
    Kevin — October 25, 2013 @ 7:59 pm

    I love brie and just with crackers and apple sauce is awesome but contest is open to US residents only, try adding Canada to that!


  29. #
    Carol Johnson — October 26, 2013 @ 6:16 pm

    Wonderful flavors that just combine to make a heavenly desert. Enjoy! I know I sure did.


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