Brie and Pear Tart
by Sommer Collier — last updated on Oct 10, 2025 
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.
Baked brie with apricot and walnuts is one of my favorites :)
I love eating brie with figs, wrapped in a basil leaf =)
That is one beautiful dessert.you do such a great job. I would love to try this cheese.
That is gorgeous! And I’ll eat cheese just about anyway, but I especially like goat cheese on a nice thin crust pizza…
Brie en croute with raspberry sauce!!! Goat cheese in cornbread (really… it’s good. Adds a tang)
I love Brie any way. BUT my favorite is baked with pears or apple with ham. Melt it and put it on toast with djon mustard. Or with fig jam with carmelized onion. Or just with fried sage.
I did all right things on FB.
That tart is just beautiful! It might become my new favoite way to eat brie! I have a wedge of Ile de France brie in my fridge now… I usually do. I love it in a panini with pear slices, in scrambled eggs with fresh herbs, and even in meatloaf (seriously, really good, try it!). Yum!
Wow, that is gorgeous! Cutting those pears so precisely must have taken forever, but I bet it was worth it!
Huge huge huge cheese lover, i eat it every day – but i am a cheese snob :) I have to go to the cheese store and get the real stuff. If you ever want to treat yourself – i usually send this out to people for their birthday’s – order yourself cheese from http://www.fromage.com. they will ship you amazing stuff within 3 days from France – you will not be dissapointed. Trust me! Love the recipe. I eat my cheese straight on a cracker :)
That looks delicious! I usually *tell* people my favorite way to eat brie is to eat it in a brie-and-apple tart (if I’m not just eating it straight from the chunk), but what usually *happens* is that I decide I don’t have the patience to wait that long, so I heat the brie up while I slice an apple and then smear the apple slices with it (or dip them in it) and eat the combination that way.
Looks beautiful! I love having brie just on crackers with a glass of sparkling wine.
stunning tart!! sommer!! tweeted!!