Brie and Pear Tart
by Sommer Collier — last updated on Sep 26, 2024 
A sweet and savory Brie and Pear Tart recipe for fall. It’s simple to make, yet looks luxurious!
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
And you doubted.
Pear and Brie Tart
Personally, 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!
This pear tart is easy to make, and is the perfect appetizer to make-and-take to dinner parties this season.
How to Make Pear Brie Tart
- Simply fit a pie crust down into a tart pan.
- Spread soft brie over the bottom.
- Arrange thin ripe pear slices in the shape of a flower, over the brie.
- Then brush on a brandy glaze and bake!
Pro Tip: You can get creative with the pattern on top. This flower pattern allows you to squeeze in a lot of pear slices.
Serving Suggestions
Serve this Brie and Pear Tart 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.
More Tart Recipes You Will Love
- Fresh Tomato Tart
- Mini Cherry Tarts Recipe
- Meyer Lemon Tart
- Tomato Galette (Savory Italian Pie)
- Irish Potato Pie
- Tamale Pie Recipe
Brie and Pear Tart Recipe
Ingredients
- 1 roll-out refrigerated pie crust, or homemade
- 8 ounces ripe brie cheese (1 wedge)
- 3-4 ripe pears
- 1/4 cup brown sugar, packed
- 1 1/2 tablespoons Pear Brandy or pear schnapps
- Salt
Instructions
- 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, leaving the rind intact. Cover the bottom of the tart with the brie and press around evenly.
- Cut the pears into super-thin slices. Overlap them around the exterior of the tart pan, leaving a hole 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. Drizzle 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.
Hi Sommer,
thank you very much for this tarte. I made it today and it was delicious, but…
I live in Germany and we basically use a lot less sugar for all sweet recipes. That’s what I did today and unfortunately the dough stayed soft. I only took a teaspoon of sugar. I looked on German sites but couldn’t find an explanation. Is the soft dough due to the lack of sugar?
Thanks in advance for an answer. I’m looking forward to your next meal plan!
Did you have to blind bake the tart shell?
Hi Stephanie,
No, you should not need to blind bake with this recipe. If you are concerned about the bottom, set the tart on the lowest oven rack, so it is a little closer to the heat source.
This was so great. We look forward to our pear tree harvest every year just for this recipe
So yummy!
Do you have a preference of the kind of pears you use?Â
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
I made this last night and it was a hit! I modified the recipe a bit- I used apples instead, i used two pie crusts and laid them on a cookie sheet (cutting edges off to fill gaps), I alternated rows of apples directionally, I used a mix of apple juice and fig balsamic (because I didnt have liquor).
Hmm it seems like your site ate my first comment (it was super long) so
I guess I’ll just sum it up what I had written and say, I’m thoroughly
enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.
Do you have any tips for beginner blog writers? I’d genuinely appreciate it.
Wonderful flavors that just combine to make a heavenly desert. Enjoy! I know I sure did.
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!
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!