Brie and Pear Tart
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
See? And you doubted.
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!
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!
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.
Brie and Pear Tart
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.
Does that ever look delicious!
Such a stunning tart! Love the pear rosette in the center~
I love to make brie and fresh fig sandwiches for lunch when figs are in season.
Of course, I follow you on Facebook and Twitter already. How could I not????
I’m French. Of course I love cheese. And, I adore Brie. Your tart is absolutely amazing. I don’t know that I could possibly ever have the patience to lay down the pear slices so perfectly. With the flavor of the Brie underneath, I’m sure it tasted more heavenly than it looked (if that’s even possible).
You ask how I would enjoy the Brie; the way I always do. Dudette and I sit together with a loaf of French bread, a bowl of grapes and a wedge of Brie. We talk while we eat. I’m so, so happy that Brie is one of the cheeses that she really enjoys (she won’t go anywhere near Blue, but that may change someday).
This look beautiful! How is it if you reheat it?
GOOD! we made two last week and I reheated a piece for breakfast. It was still fantastic. :)
This is a gorgeous post and giveaway. You have me rethinking my entire week’s grocery budget to afford all of that lovely cheese for a single tart.
We eat plenty of goat cheese in my household, mainly as a delicate addition to salads, sandwiches and chicken entrees. Anywhere I can crumble and stuff :)
Dana @ http://www.hotpinkapron.com
I share your passion for cheese. This European style dessert is perfect! I could easily skip dessert and opt for the cheese course anytime. You’ve inspired me to make something with brie tonight for my parents anniversary. They love brie, and my Aunt sent me some pecans from Georgia. I think I’ll make a phyllo wrapped brie topped with pecans and cranberry jam!
i tweeted this giveaway and gorgeous tart!!
i like ASP on facebook,
i follow ASP on twitter
i love brie melted. on anything. grilled cheese, wrapped in flaky pastry, you name it. i’ve never tried goat cheese but i’m betting it’d be good on salads, maybe pizza??
Very nice work with the pears!
Sommer, what a beautiful looking tart. I am sure it tasted even better. I love brie. It would make a great appetizer in smaller pie shells.
I think all of their cheeses are really good. Maybe I’ll be the lucky winner.
Kirsten
That looks amazing! I love cheese of all kinds, but I haven’t experimented a lot with the fancy cheeses. I’d love to try this though! Thanks for the giveaway!
Yummmmmmmm. I just discovered you through SITS, and I’ve clicked all over your site, subscribing and connecting and getting hungry. I have some goat cheese in the fridge right now that I am going to pull out this evening to eat with sun dried tomatoes packed in olive oil and herbs, all over chunks of fresh bread.
what a perfect tart! I’ve never baked with Brie, it sounds delicious in a tart!
Great giveaway too!
omg that is so gorgeous! Awesome giveaway